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Breton fish and potato stew

Breton fish and potato stew

  • Main course

Fish and potatoes cooked with onions, salted butter and white wine, with a herb vinaigrette.

Active time35 min

Cooking40 min

Total1 h 15 min

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Ingredients

  • 2 cloves of garlic
  • 1 fresh bouquet garni
  • 4 fresh chive stems
  • 4 fresh flat-leaf parsley sprigs
  • 1 shallot
  • 4 onions
  • 1000 g raw potatoes
  • 200 g lightly salted butter
  • 500 g gutted mackerel in pieces
  • 500 ml water
  • 6 tbsp olive oil
  • 1 pinch of ground black pepper
  • 1 pinch of fine salt
  • 2 tbsp wine vinegar
  • 200 ml dry white wine
  • 500 g ready-to-cook hake steaks

Preparation

  1. Peel the onions, garlic and potatoes. Slice the onions, crush the garlic and thickly slice the potatoes. Check the prepared fish and remove visible bones with fish tweezers.

    2 cloves of garlic
    4 onions
    1000 g raw potatoes
    500 g gutted mackerel in pieces
    500 g ready-to-cook hake steaks
    • knife
    • peeler
    • chopping board
    • fish tweezers

  2. Melt the butter in a casserole and gently brown the onions. Add potatoes, garlic, bouquet garni, wine and the listed water. Cover and simmer for about 20 minutes until the potatoes are almost tender. Check the bottom and top up with a little cooking water if evaporation risks scorching.

    1 fresh bouquet garni
    200 g lightly salted butter
    500 ml water
    200 ml dry white wine
    • lidded casserole
    • spatula

  3. Lay the hake and mackerel over the potatoes. Season with salt and pepper. Cover and gently simmer for about 10 minutes without stirring, until opaque and easily flaking. Remove the bouquet garni.

    1 pinch of ground black pepper
    1 pinch of fine salt
    • lidded casserole
    • tongs

  4. While the stew cooks, peel and finely chop the shallot. Wash and chop the parsley and chives. Whisk the oil and vinegar with the shallot and herbs. Serve the fish and potatoes with the vinaigrette on the side and the cooking broth in separate bowls.

    4 fresh chive stems
    4 fresh flat-leaf parsley sprigs
    1 shallot
    6 tbsp olive oil
    2 tbsp wine vinegar
    • knife
    • chopping board
    • bowl
    • whisk
    • ladle
    • serving bowls

Allergens

  • Fish
  • Milk
  • Sulphites

Composition to check for: Celery, Crustaceans, Eggs, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Breton fish and potato stew