Blanquette de la mer (French fish stew)
very easy
30 mins
30 mins
Ingredients
- 8 frozen raw shrimps (approx. 20 g each; without head, in shell)
- 60 g Shallots
- 2 Garlic cloves
- 1/4 collar Thyme
- 30 g Butter
- 200 ml White wine (white Bordeaux)
- 500 ml Fish stock
- 2 fresh bay leaves
- 2 Cloves
- 100 g Celery
- 100 g Carrots
- 150 g Mushrooms
- 1 kg Fish fillet (e.g. ling fish fillet, redfish, cod)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Fresh cream
- 2 Egg yolk (size M)
Directions
- 1
Place the shrimps in a sieve and defrost at room temperature. Peel shallots and garlic. Cut shallots into fine cubes and garlic into thin slices. Wash thyme, shake dry and pluck leaves from the stalks. Melt butter in a pot, sauté shallots and garlic in it. Deglaze with white wine and fish stock, add thyme, bay leaf and cloves and simmer for about 10 minutes
- 2
Wash and clean the celery, setting aside some greenery, cut the celery into cubes. Peel and wash the carrots and also cut them into cubes. Clean, clean and halve the mushrooms
- 3
Wash the fish, dab dry and cut into even cubes. Peel prawns, remove intestines, wash prawns and pat dry. Heat 1 tbsp. oil in a pan. Sauté the mushrooms for 4-5 minutes while turning, season with salt and pepper and remove. Heat 1 tablespoon of oil in a frying pan. Fry the prawns for 3-4 minutes while turning, season with salt and pepper
- 4
Bring the sauce to the boil, add the celery and carrots. Stir in crème fraiche, season with salt and pepper. Switch off the stove. Mix the egg yolks and stir into the sauce after about 2 minutes
- 5
Add fish, shrimps and mushrooms to the sauce. Let the fish simmer for about 5 minutes. Serve the finished blanquette in deep plates. Garnish with celery green. Roasted baguette tastes good with it
Nutrition Facts
640 kcal
7 g
38 g
61 g
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