French Fish-Potato Stew
French fish-potato stew is a recipe with fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 fish stock (homemade or store-bought)
- 400 g mussels
- 4 raw lobsters (250 g)
- 600 g small, firm potatoes
- Salt
- pepper (ground)
- 3 onions
- 5 garlic cloves
- 2 tbsp butter
- 200 g carrots
- 1 kg fish bones
- 250 ml dry white wine
- Salt
- pepper (ground)
- 1 herb bundle (2 parsley stems, 1 bay leaf, 1 thyme sprig tied with kitchen twine)
Instructions
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1.
Brush mussels under running water and remove any grit. Place them in a bowl of cold water.
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2.
Rinse fish and lobsters.
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3.
Cut sole, eel and mackerel into approximately 5 cm wide slices.
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4.
Peel, wash and slice potatoes into about 1 cm thick rounds.
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5.
Bring the fish stock to a boil, add potatoes and simmer covered for about 15 minutes. Then add sole and eel. Simmer on low heat covered for another 5 minutes. Add the remaining fish, lobsters and mussels and let cook for an additional 5 minutes (discard any unopened shells).
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6.
Remove lobsters from the pot, twist off heads and claws. Peel shells, leaving tails intact. Return lobsters to the soup. Season with salt and pepper.
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7.
Distribute whole fish pieces, mussels, lobsters and potatoes onto preheated plates, add a splash of stock, and serve with butter and bread.
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8.
Wash, trim vegetables as needed, sauté in hot butter in a large pot, deglaze with wine, add rinsed fish scraps, pour in 2 liters of water, season with salt and pepper, add the herb bundle. Bring to a gentle boil, then simmer uncovered for about 30 minutes. Strain the stock through a fine sieve.
