French Style Fish Stew

Pearlescent chunks of cod flaking into large petals, bathed in a smooth butter-bound sauce. The aroma of reduced white wine and melted leeks evokes seaside lunches.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 367
• Protein: 42 g
• Carbs: 17 g
• Fat: 11 g

Ingredients

• 800 g Atlantic cod ( in large chunks )
• 40 g Minimum butter sweet ( cut into pieces )
• 1 piece Onion ( finely minced )
• 2 piece Leek ( sliced into rounds )
• 2 piece Carrot ( small diced )
• 2 tbsp Wheat flour
• 200 ml Dry white wine
• 500 ml Mineral water
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Fish stock ( liquid or reconstituted )

Instructions

1. Garnish preparation

   Slice the leek into thin rounds, dice the carrots, and mince the onion. Cut the cod into large cubes of about 4 cm. The flesh should remain firm to the touch.

2. Sweat the aromatics

   In a sauté pan, melt the butter. Add the onion, leek, and carrots. Let them sweat over low heat without browning until the leek is soft and translucent.

3. Dust and deglaze

   Dust the flour over the vegetables and stir for a minute to cook the flour. Deglaze with the dry white wine, scraping the bottom. Pour in the fish stock, add the bouquet garni, and let it simmer. The sauce should start to coat the back of a spoon.

4. Poach the fish

   Gently place the fish pieces into the simmering liquid. Season with sea salt and black pepper. Cover and poach for about 5 to 7 minutes. The fish is ready when it is opaque at the center and flakes under pressure.

Chef's tips

• Don't rush the fish: a boil that's too hard will break the chunks.
• If the sauce is too thick, add a splash of water or wine as you go.
• The sauce should be glossy and coat the back of a wooden spoon.

Storage

Keeps for 2 days in the refrigerator. Reheat very gently in a saucepan to avoid overcooking the fish.