Creamy Fish Stew Recipe
Today, I wanted to share a recipe I love: Creamy Fish Stew. A seafood version of a classic French dish, comforting and delicious, without spending hours in the kitchen. Because the fish cooks quickly, and that’s a real treat.
So yes, traditionally, stew blanquette consists mainly of veal simmered for a long time in a fragrant broth before being coated with a smooth white sauce. But why not reinvent it with fish? The principle remains the same: tender vegetables and fish, enveloped in a creamy sauce that enhances everything. Simple, effective, and above all, delicious.
Creamy Fish Stew Recipe
Which fish should you choose for your stew?
For my version, I chose two fish I love: cod, for its tender flesh and quick cooking time, and trout, which is more flavorful and adds a touch of character. Together, they go wonderfully, especially with a splash of white wine to enhance the flavors. You could also opt for monkfish or salmon. And since I like a hint of the sea, I also add shrimp, and sometimes even a few mussels when I have some on hand.
Vegetables to put in your blanquette:
For the vegetables, I stick to the classics: carrots, potatoes, leeks, button mushrooms, and a little celery. Nothing complicated, just quality ingredients that hold their shape well during cooking and add flavor. You can, of course, adapt the recipe to what you have on hand: a turnip or sauerkraut works perfectly too. And if you like to add a touch of originality, a lemon zest, a hint of curry, or a pinch of saffron in the broth are a real bonus.
How to prepare fish stew?
The recipe unfolds in three simple steps: first, prepare vegetables; second, cook fishes in the broth; and finally, prepare the creamy sauce. Nothing complicated, but I still recommend preparing all your ingredients in advance—believe me, it makes all the difference; it will be much quicker and more enjoyable.
I love this fish stew recipe for its simplicity and refinement. It’s comforting without being heavy, and it’s generally a crowd-pleaser. If you enjoy mild, flavorful, and easy-to-prepare dishes, you’re in for a treat.
Here are the ingredients you will need to prepare this fish stew:
- FOR THE VEGETABLES: potatoes, carrots, leek whites, celery stalk, button mushrooms, shallots, garlic clove, olive oil, bay leaf, butter.
- FOR THE FISH: cod or monkfish fillet, salmon or trout, shrimp or mussels.
- FOR THE SAUCE: dry white wine, fish or vegetable stock, pink peppercorns, wheat flour or cornstarch, butter, heavy cream, egg yolk, organic lemon, salt.
Creamy Fish Stew Recipe
Ingredients
For the vegetables
- 2 potatoes
- 3 carrots
- 2 leek whites
- 1 celery stalk
- 10 button mushrooms
- 2 shallots
- 1 garlic clove
- 1 tablespoon olive oil
- 1 bay leaf
- 10 g butter
For the fish
- 300 g cod or monkfish fillet
- 300 g salmon or trout
- 100 g shrimp
For the sauce
- 20 cl dry white wine
- 75 cl fish or vegetable stock
- 1 teaspoon pink peppercorns
- 2 tablespoons wheat flour or cornstarch
- 10 g butter
- 10 cl heavy cream
- 1 egg yolk
- 1 organic lemon (half for the sauce and the other half cut into wedges)
- Salt flakes
Instructions
For the vegetables
- Peel the potatoes, carrots, shallots and garlic cloves.
- Clean the leek, celery and mushrooms.
- Finely chop the shallots.Slice the carrots and the white parts of the leeks into rounds, cut the potatoes into large cubes, and chop the celery stalk into small pieces.Trim the ends of the mushroom stems and cut them into quarters or halves.
- In a cast-iron casserole dish, heat the olive oil and add the sliced shallots, cooking until translucent.Then add the crushed garlic clove and the pink peppercorns.
- Pour over the white wine and fish/vegetable stock. Add the bay leaf and celery stalk.
- Add the carrots and potatoes and cook for 10 minutes.Add the leeks and continue cooking for another 10 minutes.When all the vegetables are tender, remove them with a slotted spoon and transfer them to a salad bowl.
- Meanwhile, cook the mushrooms separately with butter, in a pan.
For the fish
- Remove the skin from the salmon or trout if necessary.Cut the fish into large cubes, about 2.5 to 3 centimeters on each side.
- Poach the fish in the hot vegetable broth for 2 minutes.Skim off any foam and add the fish to the vegetables in the salad bowl.
For the sauce
- Remove the bay leaf from the broth and strain it. Reduce the broth over high heat until you have 300 ml of concentrated stock.
- Add the butter to the broth and let it melt, then add the sifted flour. Whisk until you have a smooth, lump-free batter.
- Meanwhile, mix the cream with the egg yolk in a bowl. Add this mixture to the broth, along with the juice of half a lemon.
- Once the sauce is hot and well combined, add the vegetables, fish, and shrimp and let them warm through.Heat over low heat for 2 to 5 minutes, stirring gently to ensure everything is heated through without crushing the ingredients.
- Serve piping hot, adjust the seasoning if necessary, and enjoy!Serve with lemon wedges.
