Seafood Blanquette

Ingredients

• 1 piece Leek (green part) (sliced into rounds)
• 1 piece Leek (white part) (sliced into rounds for cooking)
• 2 units Carrot (peeled and sliced into thin rounds)
• 1 large Onion (finely chopped)
• 2 units Garlic cloves (crushed or chopped)
• 200 g Shrimp shells (collected after deveining)
• 150 g Fish skins (collected from cod or salmon fillet)
• 100 g Salmon heads (or bones) (for the broth)
• 2 sprigs Parsley sprigs (stems) (for the broth)
• 1.5 L Water
• 1 tsp Salt
• ½ tsp Ground black pepper
• ½ tsp Turmeric (just a pinch)
• 3 filaments Saffron (optional, to dissolve in the broth)
• 2 tbsp Olive oil
• 300 g Cod fillet (cut into large pieces)
• 200 g Salmon fillet (cut into large pieces)
• 150 g Squid (rings)
• 200 g Peeled shrimp (deveined and rinsed)
• 200 g Button mushrooms (sliced into rounds)
• 200 ml Semi-thick cream
• 30 g Butter (for the liaison)
• 30 g All-purpose flour (for the liaison)
• 2 units Egg yolks (to incorporate off the heat)
• 1 pinch Nutmeg
• 2 tbsp Fresh parsley (leaves) (chopped for garnish)

Instructions

1. Prepare the broth ingredients

   Slice the green part of the leek into rounds, chop the onion and carrot, collect the shrimp shells, fish skins, salmon heads and parsley stems. Rinse everything under cold water.

   Time: PT15M

2. Cook the fish broth

   In a 3 L pot, pour 1.5 L of water, add salt, pepper, turmeric and saffron. Add the vegetables and seafood residues, bring to a boil then reduce to medium heat, cover and simmer for 30 minutes.

   Time: PT30M

   Temperature: moyen

3. Strain the broth

   Remove the pot from the heat, pass the contents through a fine sieve or strainer to collect the flavored broth. Keep the broth warm and discard the solids.

   Time: PT5M

4. Prepare the vegetables and seafood

   Cut the cod and salmon into large pieces. Peel the shrimp, remove the vein and rinse. Slice the mushrooms into rounds, slice the white part of the leek, mince the remaining onion and chop the garlic. Set aside separately.

   Time: PT15M

5. Sauté the onion and garlic

   In the same pot, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sauté until they become translucent (about 4 minutes).

   Time: PT5M

   Temperature: moyen

6. Brown the vegetables

   Add the white leek rounds, carrots and mushrooms. Sauté for 5 to 6 minutes until they take on a slight color.

   Time: PT6M

   Temperature: moyen

7. Simmer with the broth

   Pour the strained broth into the pot, stir, cover and simmer for 25 minutes over low heat.

   Time: PT25M

   Temperature: doux

8. Cook the seafood

   Remove 3 ladles of broth and set aside for the liaison. Add the cod pieces, salmon, squid, and shrimp to the pot. Cook for 10 minutes over medium heat, until the seafood is opaque.

   Time: PT10M

   Temperature: moyen

9. Prepare the liaison

   In a small saucepan, melt the butter over medium heat, add the flour and stir until a smooth roux forms (2 minutes). Gradually whisk in the reserved broth, let thicken for 2 minutes. Remove from heat, whisk in the egg yolks quickly, then add the semi‑thick cream. Stir until a homogeneous sauce is achieved.

   Time: PT10M

   Temperature: moyen

10. Incorporate the liaison and finish cooking

    Pour the liaison into the pot, stir gently. Season with salt, pepper, a pinch of nutmeg and, if desired, a splash of lemon juice. Simmer for 5 to 6 minutes over low heat so the flavors meld.

    Time: PT6M

    Temperature: doux

11. Serve and garnish

    Place the blanquette in shallow bowls, sprinkle with chopped fresh parsley and serve immediately with steamed rice or steamed potatoes.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Shrimp shells: fish bones
• Instead of Saffron: extra turmeric
• Instead of Olive oil: rapeseed oil
• Instead of Cod fillet: hake fillet
• Instead of Salmon fillet: trout
• Instead of Squid (rings): cuttlefish
• Instead of Peeled shrimp: prawns
• Instead of Button mushrooms: porcini mushrooms
• Instead of Semi-thick cream: thick fresh cream
• Instead of Butter: margarine
• Instead of All-purpose flour: rice flour (for gluten‑free version)
• Instead of Egg yolks: condensed milk

Equipment Needed

• 3 L pot or Dutch oven
• Fine strainer or sieve
• Cutting board
• Chef's knife
• Ladle or tablespoon
• Pan or small saucepan for the liaison
• Whisk
• Wooden spoon
• Mixing bowl
• Nutmeg grater (or grinder) (optional)

Critical Steps — Do Not Skip

• Cook the fish broth for 30 minutes without boiling vigorously
• Prepare the liaison off the heat by adding warm broth to avoid egg coagulation
• Do not overcook the seafood to keep its tender texture

Chef Tips from the Video

• Use high‑quality saffron for authentic colour and aroma
• For a more maritime flavor, add a few mussels or clams together with the shrimp
• A splash of dry white wine in the broth adds extra depth

Troubleshooting

Storage

Refrigerator: Store the blanquette in an airtight container for 2 to 3 days in the refrigerator.

Freezer: Can be frozen for 1 month; thaw in the refrigerator before gently reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Fish broth can be prepared 2 days ahead and kept in the refrigerator
• The liaison can be made ahead and added when reheating the dish
• Vegetables can be chopped and kept in cold water in the refrigerator until use