Fish Pot Au Feu Recipes

Steps:

• Bring broth, wine, and tarragon to a boil over high heat in a large 5-6 quart saucepan. To this pot add the potatoes and carrots and return to a boil. Reduce heat and cover. Boil gently for 10 minutes.
• Trim the root end and all but 3 inches of green tops from the leeks and remove the outer leaves. Split lengthwise and rinse well. Add to pan, cover, and boil for about ten minutes, until vegetables are tender. Remove leeks from pan and keep warm.
• Rinse then pat dry the fish. Cut into 4 equal portions. Add to pan, cover, simmer until carrots are tender and fish is opaque but still moist. This should take 7-10 minutes.
• With a slotted spatula, lift fish from pan and arrange in 4 wide, shallow bowls, arrange vegetables alongside and ladle broth over all.
• Enjoy!

Steps:

• In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
• Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
• To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
• Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.

Steps:

• Bring 2 cups of water to a boil in a large, wide pot. Add the lobsters, cover and steam for 10 minutes. When cool enough to handle, remove the tail and claw meat and set aside. Place the shells back in the pot. Add 6 cups of water, the wine and lemon grass and bring to a boil. Reduce heat and simmer for 30 minutes. Strain through a fine-mesh sieve and place in a large saucepan.
• Meanwhile, quarter the potatoes. Turn each potato quarter by carving it with a paring knife into a football shape about 1 1/4-inches long, ideally with 7 sides. As you finish each one, drop them into a bowl of water. Use a channel knife to cut 4 evenly spaced grooves down each carrot. Cut the carrots across into 1/8-inch-thick slices.
• Bring the broth to a boil and stir in the fish sauce. Drain the potatoes and add them to the broth with the carrots. Reduce the heat and simmer until tender, about 10 minutes. Add the scallions and snapper, adjust the heat so the broth is at a slow simmer and cook until the fish is just cooked, about 5 minutes.
• Split the lobster tails in half. Ladle the soup among 4 bowls. Garnish each with half a lobster tail and 1 claw and serve immediately.

Steps:

• Bring a stockpot of water to a boil over high heat. Add lobsters, cover, and cook 3 minutes; drain. Hold lobsters with a towel and twist off tails and claws. Remove meat from tails and claws; refrigerate. Reserve lobster shells and bodies.
• Cut 1 leek into 1/4 inch dice; let stand in a bowl of water for 5 minutes. Lift out of water; drain. Chop 1 carrot, celery, half the fennel, and 1 clove garlic into 1/4 inch dice.
• Heat 1 teaspoon butter in a large saucepan over medium heat. Add the chopped leek, onion, carrot, celery, fennel, garlic, fennel seeds, 6 sprigs thyme, and tarragon; cook, stirring occasionally, until vegetables are soft and aromatic, 3 to 4 minutes. Add lobster shells and bodies; cook, stirring occasionally, 2 to 3 minutes.
• Add wine, bay leaf, tomatoes, parsley, and 8 cups water. Raise heat to high; bring to a boil. Reduce heat to medium low; simmer until very flavorful, 1 hour.
• Meanwhile, halve remaining leek and cut into 1/4-inch-thick slices. Place in a bowl of water for 5 minutes; lift out of water and drain. Slice remaining carrots into 1/8-inch-thick matchsticks. Cut remaining fennel into 1/4-inch dice. Using the side of a knife, smash remaining garlic clove; set vegetables aside.
• Remove stock from heat and strain, pressing on solids. Discard solids.
• Melt remaining 2 teaspoons butter in a large shallow saucepan over medium heat. Add sliced leeks, carrots, fennel, garlic, remaining 2 sprigs of thyme, salt, and pepper; cook until tender, about 7 minutes. Add stock; raise heat and bring to a boil. Reduce heat to medium low; simmer for 20 minutes. Meanwhile, slice lobster-tail meat into medallions but leave claw meat whole; set aside. Add scallops and halibut to stock; adjust heat to maintain bare simmer and poach for about 1 minute. Add lobster meat, adjust heat again, and poach until fish is opaque and lobster is cooked through, 3 to 4 minutes. Discard garlic clove and thyme sprigs. Stir in watercress and sauternes, if using. Serve immediately.