Ingredients
Carrots, leeks, celery, fennel, onion
Pink peppercorns
A white fish (redfish, monkfish, cod, or other), skinless
Fresh cream
Optional (but recommended!): peeled grey shrimp, a few scallops
Finely chopped curly parsley
Step 1: Prepare the stock and vegetables
Stock:
Make a stock using shrimp shells and vegetable peelings (carrots, celery, leeks, fennel, and an onion). Add a pinch of salt and pink peppercorns.
Let it simmer for several hours to concentrate the flavors. Add fish trimmings if you have any.
Strain the stock and set it aside.
Vegetables:
Chop the vegetables (carrots, celery, leeks, fennel, and onion) into pieces. Avoid vegetables that might color the broth, like beets.
Gently sweat the vegetables in a bit of oil, without letting them brown.
Add the strained stock to the vegetables and cook until they are slightly crunchy. Set aside.
Step 2: Cook the fish and assemble the dish
Cooking the fish:
Place portions of fish (about 160 g per person) in a pan and lightly season with salt.
Pour the stock with the vegetables over the fish until just covered.
Cook gently until the fish is done (ideally, 52 °C/125 °F at the center).
Assembly:
Remove the pan from the heat and add the grey shrimp and thinly sliced scallops.
Stir in some fresh cream to taste, being careful not to overpower the stock’s flavor. Mix gently to avoid breaking the fish.
Let it rest for one minute.
Serving:
Serve in deep plates or bowls.
Sprinkle with finely chopped parsley.
Enjoy your meal!
