Seafood pot-au-feu with Vegetables is a dish containing meat, vegetables and a thick soup-like broth made from a combination of the stewing fish with vegetables. This traditional French soup recipe is made with fish and white wine. You will love this exquisite soup, not your every day recipe.

Ingredients

2 sole fillets, 0.7 lbs. bass, 4 scallops, 4 prawns, 2 1/2 cups fish fumet (stock), 5/8 cup olive oil, 3 star-shaped anise, thyme, laurel, 2 tomatoes, 1 zucchini, 4 fennel, 4 carrots, 4 Portobello mushrooms, juice of 1 lemon, salt, pepper

Preparation Instructions

Boil some water and drop the tomatoes in it for 10 seconds. Remove the tomatoes and place them in ice water. Slide off the tomato skins. Cut the tomatoes into quarters, remove the seeds, and place the tomato slices on a plate with olive oil, salt, pepper, thyme, and laurel. Bake the tomatoes in a 195 degrees F. oven for about 4 hours. Slice the sole fillets in half, cut the 4 bass pieces into fillets, and clean and prepare the scallops and prawns. Pour the fish fumet (stock) in a saucepan. Add salt, pepper, anise, olive oil, thyme, and laurel. Boil. Add the zucchini, fennel, carrots, and mushrooms. Once cooked, remove the vegetables and place the bass, sole, scallops, and prawns inside the pan. When the fish is almost cooked, pour the vegetables back in the pot, along with the preserved tomato slices. For the presentation, place the fish and vegetables in a concave dish. Just before pouring the bouillon over the whole, add a bit of lemon juice and adjust the seasoning.