French Style Fish Stew
Ingredients
- 800 gAtlantic cod (in large chunks)
- 40 gUnsalted butter (cut into pieces)
- 1 pcOnion (finely minced)
- 2 pcLeek (sliced into rounds)
- 2 pcCarrot (small diced)
- 2 tbspWheat flour
- 200 mlDry white wine
- 500 mlMineral water
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlFish stock (liquid or reconstituted)
Method
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.
- 1
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
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 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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat very gently in a saucepan to avoid overcooking the fish.
