Seafood Pot à la Mer

Why You’ll Love This Dish

Seafood Pot à la Mer is a hearty, comforting seafood stew that brings the best of the sea to your table. With tender white fish, succulent shrimp, briny mussels, and tender calamari simmered in a fragrant saffron-infused fish broth, it’s a celebration of flavors from the depths. The finishing touch? A velvety, slightly spicy rouille sauce that adds richness, warmth, and a Mediterranean flair — making this dish perfect for cozy family dinners or special gatherings where you want to impress.

Ingredients

For the Seafood Pot:

• 400 g white fish fillets (e.g. cod, hake), cut into chunks
• 300 g peeled shrimp
• 300 g cleaned mussels
• 200 g calamari rings
• 1 onion, chopped
• 2 garlic cloves, thinly sliced
• 3 peeled, chopped tomatoes
• 1 leek, thinly sliced
• 1 carrot, sliced into rounds
• 1 teaspoon saffron threads
• 1 bouquet garni (e.g. thyme and bay leaf)
• 1.5 L fish stock (fumet de poisson)
• 4 tablespoons olive oil
• Salt and pepper, to taste

For the Rouille Sauce:

• 1 egg yolk
• 1 garlic clove
• A pinch of cayenne pepper
• 10 cl olive oil
• 1 tablespoon lemon juice
• 1 slice of bread, soaked briefly in some of the fish broth

Preparation Steps

1. Heat the olive oil in a large heavy pot over medium heat. Add the chopped onion and sliced garlic, sauté until softened and aromatic (about 2–3 minutes).
2. Add the sliced leek and carrot rounds, continue sautéing until the leek begins to soften.
3. Stir in the chopped tomatoes, and cook for a few more minutes until they start breaking down and releasing their juices.
4. Pour in the fish stock and add the bouquet garni and saffron. Bring to a gentle simmer. Season with salt and pepper.
5. Once the broth is simmering, add the fish chunks, shrimp, mussels, and calamari rings. Cover and cook just until the seafood is cooked through (about 5–7 minutes — mussels should open, fish should flake, shrimp should turn pink). Discard any mussels that remain closed.
6. Remove the pot from heat and discard the bouquet garni. Taste the broth and adjust seasoning as needed.

Making the Rouille Sauce:

1. In a small bowl, combine the egg yolk and the minced garlic clove.
2. Add a pinch of cayenne pepper and the lemon juice.
3. Stir vigorously while slowly drizzling in the olive oil, to emulsify and create a creamy sauce. If needed, you can add a teaspoon or two of the reserved fish broth to adjust consistency.
4. Squeeze out the soaked bread slice and mash it briefly; stir this into the rouille to give it body and flavour.

Serving Suggestions 🍽️

• Serve the seafood stew hot, ladled into deep bowls. Place a dollop of the rouille sauce on top (or on the side) so each person can adjust to taste.
• Offer crusty bread or toasted baguette slices — perfect for soaking up the flavorful broth.
• Accompany with a simple green salad dressed with lemon vinaigrette to balance the richness.
• For a rustic touch, sprinkle some chopped fresh parsley or a few basil leaves on top before serving.

Discussion Questions (Great for Foodie Chats!)

• Which seafood in the mix do you think shines the most in this dish — fish, shrimp, mussels, or calamari — and why?
• Do you prefer adding a splash of rouille directly to your broth or keeping it on the side as a dip?
• How might you adapt this recipe if you were cooking for vegetarians — what alternatives could replicate the richness without seafood?
• Would you pair this dish with wine, a light beer, or something non-alcoholic? What drink would you choose and why?

Important Notes for Success

• Use the freshest seafood available — freshness makes a big difference in taste and texture.
• Don’t overcook the seafood: shrimp, fish, mussels, and calamari all cook at different speeds. Keep a close eye so nothing becomes rubbery or mushy.
• Reserve a bit of the fish broth before adding seafood — helpful in adjusting the thickness of the rouille or the soup if needed.
• If using store-bought fish stock, taste it before adding salt — some are already quite salty.
• The rouille must be served fresh. If you refrigerate leftovers, the oil may separate; whisk again before using.

Frequently Asked Questions (FAQ)

Q: Can I use frozen seafood instead of fresh?
Yes — frozen fish, shrimp, mussels, and calamari work fine. Thaw them fully, drain well, and proceed as instructed. Avoid refreezing after thawing.

Q: Can I make the rouille in advance?
You can prepare it shortly in advance (30–60 minutes), but for best texture and flavor, serve it soon after making.

Q: What if I don’t have saffron?
You can omit saffron. The broth will still be delicious, though it may lack the signature aroma and golden hue. Alternatively, a pinch of turmeric can add a nice mild color.

Q: Can this dish be made in a slow cooker?
It’s not ideal — the seafood can overcook easily. Stovetop cooking allows better control over timing.

Q: Is there a vegetarian/vegan version of this dish?
Yes — replace seafood with hearty vegetables (e.g. artichoke hearts, mushrooms, white beans) and use vegetable broth. For “rouille,” substitute the egg yolk with a vegan mayonnaise or aquafaba base.

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Enjoy cooking — and bon appétit!