🇫🇷 French

White Fish Pot-au-Feu

Name: White Fish Pot-au-Feu
Prep time: 20 min
Cook time: 82 min
Total time: 102 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 tbsp Butter; to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 1/2 tsp Black Peppercorns; 2 Bay Leaf; 4 Carrot; 1 litre Stock or Broth; 500 g White Fish; 2 Leek; small handful Tarragon; 4 Cloves

🇫🇷 French

Gentle simmered white fish in a fragrant broth, finished with fresh herbs — the french answer to "something light tonight". 102 minutes of mostly hands-off cooking.

Prep 20 min Cook 82 min Serves 4 Hard

Ingredients

Butter1 tbsp
Saltto taste
Onion1, diced
Garlic3 cloves, minced
Black Peppercorns1/2 tsp
Bay Leaf2
Carrot4
Stock or Broth1 litre
White Fish500 g
Leek2
Tarragonsmall handful
Cloves4

Instructions

1
Sweat the onion in the Butter until translucent but not browned, about 5 minutes.
2
Add the garlic and black peppercorns and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the white fish.
4
Simmer gently until the white fish is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with tarragon and a grind of black pepper.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Watch how it's made

Video: One Pan White Fish (Conger Eel fillets) and Veggies - Pot-au-Feu Congre et Légumes · on YouTube