Fish Pot Au Feu

Dive into comfort with this elegant Fish Pot Au Feu, a French-inspired dish that’s as inviting as it is flavorful. Delicate cod, halibut, or haddock fillets are gently poached in a fragrant broth infused with the subtle sweetness of leeks, carrots, and fennel, alongside earthy baby potatoes. Aromatic additions of thyme, bay leaf, and garlic elevate the depth of flavor, while a splash of dry white wine adds a refined touch. Finished with a sprinkle of chopped parsley and a hint of lemon zest, this one-pot meal is perfect for cozy dinners or entertaining guests. Serve it with a slice of crusty bread to soak up the rich, savory broth, and enjoy a dish that combines simplicity with sophistication. Perfectly balanced, gluten-free, and satisfying, this Fish Pot Au Feu is your next culinary standout.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 600 grams fish fillet (cod, halibut, or haddock)
• 2 medium, sliced into sticks carrots
• 2 medium, white and light green parts sliced leeks
• 2 sliced celery stalks
• 300 grams, halved baby potatoes
• 1 small, thinly sliced fennel bulb
• 2 minced garlic cloves
• 1 liter fish stock
• 250 milliliters dry white wine
• 1 bay leaf
• 3 sprigs fresh thyme
• 2 tablespoons, chopped parsley
• 1 teaspoon lemon zest
• 15 grams butter
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, freshly ground, or to taste black pepper

Directions

Step 1

Season the fish fillets with a little salt and set them aside while you prepare the vegetables.

Step 2

In a large pot over medium heat, melt the butter. Add the garlic and leeks, and sauté for 2-3 minutes until softened but not browned.

Step 3

Add the carrots, celery, fennel, and baby potatoes. Cook for another 5 minutes, stirring occasionally.

Step 4

Pour in the fish stock and white wine. Add the bay leaf and thyme sprigs, then bring the mixture to a gentle boil.

Step 5

Reduce the heat to a simmer and cook the vegetables for 15-20 minutes, or until the potatoes are tender.

Step 6

Carefully place the fish fillets into the simmering broth. Ensure they are submerged, and poach for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.

Step 7

Remove the bay leaf and thyme sprigs from the pot. Taste the broth and season with additional salt and pepper, if needed.

Step 8

Ladle the broth, fish, and vegetables into bowls. Garnish with chopped parsley and lemon zest before serving.

Step 9

Serve with crusty bread on the side for a complete meal.

Nutrition Facts

Serving size	2891.6 grams (2891.6g)

Amount per serving	% Daily Value*
Calories	1373

Total Fat 24.90g	32%
Saturated Fat 9.70g	49%
Polyunsaturated Fat 0.80g
Cholesterol 419mg	140%
Sodium 5075mg	221%
Total Carbohydrate 85.40g	31%
Dietary Fiber 21.70g	78%
Total Sugars 31.40g
Protein 160.60g	321%

Vitamin D 1202IU	6012%
Calcium 703mg	54%
Iron 12mg	68%
Potassium 5155mg	110%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.5%

Protein: 53.2%

Carbs: 28.3%