Fish Pot

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30 minutes 6 Servings Print RecipeEmail Recipe


2cupfish stock ii
2tablespoonunsalted butter
2 medium carrots (cut into 2 inch julienne)
1 large onion (quartered and cut into 2 inch julienne)
1cupdry white wine
2teaspoonfresh basil (chopped)
1⁄2teaspoonfresh rosemary (minced)
1 leek, white part only (cut into 2 inch julienne)
1⁄4poundmedium shrimp (shelled and deveined)
1⁄4poundsea scallops (halved)
 ouncefreshly ground pepper
2poundassorted fish fillets (such as salmon, flounder, turbot and monkfish - cut into 2 inch cubes)


Make fish stock.

Melt butter in a 2-quart noncorrosive Dutch Oven or flameproof casserole over medium-low heat. Add carrots and onion; sauté until softened but not browned, about 4 minutes. Add cups of fish stock, the wine, basil, and rosemary; heat to boiling. Reduce heat; adjust to maintain bare simmer. Simmer 5 minutes. Add leek; simmer 2 minutes. Add fish fillets, shrimp, and scallops; if necessary, add enough hot water to cover seafood. Simmer, stirring gently, until seafood is opaque in center, about 5 minutes. Season to taste with salt and pepper. Serve in warmed shallow soup bowls.

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