Fire pot from the sea

Renew your classics! Opt for this fish stew with fish. A delight.


  • For 4 people :
  • 4 cod pavers
  • 1 sachet of court-bouillon
  • 300 g potatoes
  • 1 bunch of carrots
  • 1 bunch of turnips
  • 1 bunch of onions
  • 4 small leeks
  • parsley
  • salt
  • Sauce :
  • 1 C. cornflour
  • the juice of 2 lemons
  • 3 egg yolks
  • salt
  • pepper


Peel and wash the vegetables keeping 2 to 3 cm of turnips, carrots and onions and a little green with leeks.
Pour the potatoes into a pot with the court-bouillon and water at height. Salt and bring to a boil. After 5 minutes add the remaining vegetables and cook for 15 minutes.
Prepare the sauce: over low heat, mix the cornflour with 1 cup. of cooking juices.
While stirring, stir in egg yolks and lemon juice, then, little by little, 2 ladles of cooking juices. Cook for 5 minutes.
Take out the cooked vegetables. In their place, poach the cobbles 5 to 6 min on medium heat. Drain them and put everything in the dish.
Sprinkle with chopped parsley and serve with the sauce.