Breton Fisherman’s Stew

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A rustic fisherman's stew from the Brittany coast of France, this hearty dish layers tender white fish and waxy potatoes in a buttery leek-and-onion broth scented with white wine, thyme, and saffron. Served with crusty bread and a sharp garlic mayonnaise, it captures the simple, sea-driven soul of Breton home cooking.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 42 gCarbs
• 5 gFiber
• 5 gSugar
• 38 gProtein
• 780 mgSodium
• 1280 mgPotassium
• 115 mgCalcium
• 3.5 mgIron
• 22 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the stew

• 2 lb (900 g) mixed white fish (cod, hake, and monkfish fillets), cut into 2-inch chunks
• 1.5 lb (700 g) waxy potatoes (Charlotte or Yukon Gold), peeled and sliced 1/4-inch thick
• 2 large leeks, white and light green parts only, well rinsed and sliced
• 2 medium yellow onions, finely sliced
• 4 garlic cloves, smashed
• 6 cups (1.4 L) fish stock or cold water
• 1 cup (240 ml) dry white wine
• 4 tbsp (55 g) unsalted butter
• 1 pinch saffron threads (about 1/8 tsp)
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 tsp sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/3 cup chopped flat-leaf parsley

For the garlic mayonnaise

• 1 large egg yolk, at room temperature
• 1 tsp Dijon mustard
• 2 garlic cloves, grated to a paste
• 1 tbsp fresh lemon juice
• 1/2 cup (120 ml) mild olive oil or a blend with sunflower oil
• Pinch of fine sea salt

To serve

• 1 crusty country loaf, warmed and torn
• Extra butter for the bread

Directions

1. Melt the butter in a wide, heavy pot or Dutch oven over medium heat. Add the leeks, onions, and a pinch of salt and cook gently for 8 to 10 minutes, stirring, until soft and translucent but not browned.
2. Stir in the garlic, saffron, bay leaves, and thyme and cook for 1 minute until fragrant. Pour in the white wine, raise the heat, and simmer for 3 minutes to reduce slightly.
3. Add the fish stock, season with the salt and pepper, and bring to a gentle boil. Slip in the sliced potatoes and simmer for 12 to 15 minutes, until just tender when pierced with a knife.
4. Nestle the fish chunks into the broth in a single layer, skin-side down. Cover and poach gently over low heat for 5 to 7 minutes, until the fish is opaque and flakes easily. Avoid stirring once the fish is in.
5. Whisk the egg yolk with the mustard, garlic paste, lemon juice, and a pinch of salt in a medium bowl. Slowly drizzle in the oil, a few drops at a time at first, whisking constantly, until a thick, glossy mayonnaise forms. Season to taste.
6. Discard the bay leaves and thyme stems from the stew, scatter the chopped parsley across the top, and taste the broth for seasoning.
7. Ladle the stew into wide, shallow bowls, making sure each gets a generous share of fish, potatoes, and broth.
8. Serve immediately with the warm torn bread, a bowl of garlic mayonnaise, and a small dish of flaky sea salt on the side.

Cook’s Notes

• Use a mix of textures: firm-fleshed cod or hake for body, and a firmer fish like monkfish to hold its shape during poaching.
• Do not let the broth boil once the fish is added; a bare shimmer keeps the flesh tender and prevents it from breaking apart.
• Traditionally, Breton cooks finish the stew with a generous knob of cold butter stirred in just before serving for a velvety, golden broth.
• The garlic mayonnaise is essential in Brittany; spoon it onto the bread or stir a spoonful directly into the bowl to enrich the broth.
• Day-old stew tastes even better the next day; store the fish separately from the potatoes and broth and reheat gently so the fish does not overcook.

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