Breton Fish Stew,Mussels Prawns White Wine and Creme Fraiche


This Breton Fish Stew dish has all the flavours and the ingredients in abundance, brought by the Atlantic Sea to the coasts of France.

Brittany coastline is awash ( pardon the pun) with many small fishing ports bringing a in vast variety fresh fish every day.


Try this Great Natural Starter from the garden of the Sea

Fresh Oysters and a touch of Lemon juice


Here you have three of the best Breton Fish Stew Recipes with a natural Brittany fish soup as well

There are many fish recipes but few that can top this classic it is so easy to prepare and as tasty as this Classic Breton fish dish.

A Brittany fish stew does not fully describe this meal in its truest sense,it is a mixture of shell fish,crab and even lobster as well as biggish pieces of fish,most any other fresh and readily available fish can be used.These Brittany Seafood Dishes blend a natural a typical seafood soup as well as a seafood stew,together you can have a Brittany Gourmet fish stew

It is all cooked in the same pot to then produce a dish with various and different tastes and flavours.The cooking liquid extracts all the wonderful mixed flavours blending into a soup/a broth of exotic eating experience.

It easy to prepare and simple to cook, and all you need to eat your meal is a napkin and a finger bowl because you do get sticky fingers to get at some of the ingredients and of course chunks of fresh crusty bread for the dip so as not to waste a drop of this wonderful liquid food.

A fresh green herb based salad with a drizzle of balsamic vinegar and if its special dinner,but remember to save a glass or two of the not to expensive cooking dry white wine it will help you enjoy a great Breton fish stew.

Ingredients  for this Breton Fish Stew

HERE IS THE FIRST Recipe

This Breton delicious meal based on an old St Marlo family recipe.


300ml dry white wine.

3 tbsp butter.

3 leeks , cleaned and sliced thick.

100g mushrooms cut in half.

150ml crème fraiche.

4 fillets any white fish.

200g of prawns.

40 to 60 fresh clean Mussels and or other shellfish to add extra flavor 3 jointed crabs(optional)again will add more flavour

Small bunch flat-leaf parsley,chopped fine.

Directions for this Classic French Breton Fish Stew.

Place mussels in a wide, shallow pan,cover the pan and put on a high heat for 3-4 mins, shaking pan a few times until mussels have opened.

Empty the mussels into a colander over a bowl to catch any of the water contained in the mussels (you need about ½” of water in the pan after the washing to steam open the mussels during cooking) and these cooking juices will contain all the concentrated flavours of the mussels.

Discard and throw away any that have not opened.

Place the pan back on the heat with 2tbsp of butter and add the leaks to cook for about 8 mins or until the leaks are soft, add in the mushrooms to cook for a further 2 minutes.


Turn down the heat and add the fish fillets, cover and gently poach in the juices for 10 mins until cooked, then carefully lift them out, place on a warm plate cover and set aside.

Add in the mussels and parsley to the cooking liquid/juices,then the white wine and simmer for 2 minutes.

Add the,crème fraiche slowly then let it simmer and reduce down by 25% (thereabouts) for about 5 or 6 minutes.

Then place the fish back in the pan to serve from the table.

Serve one piece of fish first and spoon everything around the fish.

This meal is ideal with just fresh crusty bread rolls, or you can really push out the boat and garnish it with a few small new potatoes par boiled and finished ina frying pan until they crisp up brownish.


Try This Absolutely Delicious

Muscadet is a super dry white wine from Brittany perfect for this really great fish soup dish,but try a small glass first it has an uhh! after shock effect to the system on the first taste, but then try the food and it gets much better after another glass and more food you'll find it is perfect for this fish soup meal,of course many other dry white wines are suitable but for this dish and when in Brittany Muscadet wins every time but make sure it is well chilled.



Breton Fish Stew
No 2

Seafood stew, Breton style Alternative this is another Great Recipe
Again from the same family still living in St Marlo

Ingredients for

  • 1 lb of mussels cleaned de-bearded
  • 1 lb of clams rinsed 
  • 4 small spider crabs
  • 1 lb langoustines or the same with prawns or shrimps with head on  
  • 12 scallops (three per person)
  • 3 carrots diced fine
  • 3 medium strong onions diced fine
  • Two leeks sliced thin
  • 4 or 5 cloves of garlic mashed
  • 2 – 3 Bay leaves
  • ¼ stick of salted butter 
  • ½ dry white wine
  • 1 level tablespoon of mixed fragrant dried spices
  • 1 level tablespoons of fresh black pepper
  • ½ cup Cream Fresh or Thick Sour Cream
  • ½ cup Fresh parsley, finely chopped 
  • zest of 1 lemon

Directions
For This specialty seafood casserole was from a family in Concarneau.


  Dice the leaks and onions very fine so the flavours are easily absorbed, with mashed the garlic.

Add wine and pepper – simmer mixture for 5 minutes.

Add in and stir the dried herbs  Bring up to a boil.

Add all the shell fish and crab together and stir and cover the pot.

Cook until the shellfish start to open about 3 – 5 minutes. They will start to release their juices and add to the broth

Breton Fish Stew No2

While it's popular these days by many who don't know any better to call any thick, smooth soup a bisque, ... This is traditionally made with the puréed meat of crustaceans, including lobster, crab, mussels or shrimp.

The Bisque variation is a smooth, thick seasoned soup of French origin, classically based on a strained broth.

This makes the best and an absolutely to die for super rich seafood meal on its own, chocked full of seafood such any fish, shrimp, crab,mussels,whatever the fishermen could not sell was thrown into a pot of boiling seawater. Those leftovers became a seafood casserole luxury dish known as Bouillabaisse in the South of France, and Breton fish stew in Brittainy

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal and very filling.


Add langoustines ,spinder crab (or shrimp) and scallops, stir them in gently for a minute and cook for a further 3 minutes (not more, cooking too much reduces the flavour of seafood).

Add in the cream, stir well everything until the cream is well has blended in. Taste the broth and add salt or pepper as required.

Normally with shellfish salt is not required it is always wise to taste first.

Sprinkle in chopped parsley and a few drops of fresh lemon juice to liven up the flavours

Serve in large bowls with spoons for the broth, plenty of napkins because, there is nothing better than munching on langoustine or shrimp heads!

Fresh Crusty warm rolls go well as does a glass or two of the Dry White Wine

Tips Another variant is to forgo the cream and add coconut milk to the mixture. If you want to try this, add the coconut milk to the broth before adding the shellfish. Change the lemon juice for lime juice and your dish will be these are the flavours for similar seafood dishes around the Caribbean.




Try this Easy Smoked Salmon Starter with this Breton Fish Stew


Breton Fish Stew
No3


30 mins preparation time

10 to 30 mins cooking time

Serves 4


Ingredients for this

  • 6 tbsp Olive oil
  • 1 large Spanish onion chopped
  • 2 fennel bulbs, chopped
  • 150g/5oz chorizo, diced
  • 1 red chilli, finely chopped
  • 1 tsp fenneal seeds, ground
  • 2 cloves new season garlic, crushed
  • ½tsp sweet paprika powder
  • 1 tbsp fresh thyme leaves
  • 1 tsp saffron strands (optional)
  • 3 fresh bay leaves
  • 1 tin plum tomatoes
  • 100ml/3½ fl oz fish stock or water
  • 150ml/5 fl oz
  • White wine
  • 500g/1 lb 2oz mussells, cleaned650g/1 lb 7 oz any firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil
  • 100g/3½ oz toasted almonds, ground To serve
  • 1 lemon cut into wedges
  • steamed potatoes and fresh spring greens

Directions and Preparation 

  1. Heat the olive oil in a large pan and sauté the onions, fennel, diced chorizo, chilli, ground fennel seeds and garlic for a few minutes.
  2. Add the paprika, thyme, saffron, bay leaves and tomatoes and cook until reduced to a thickish sauce.
  3. Add the fish stock (or water) and white wine and bring to a simmer.
  4. Add the cooked mussels and cook until they are all open. Discard any that have not opened.
  5. Put the fish pieces into the stew and stir in the almonds.
  6. Heat for a minute or two and serve with seasonal greens, steamed potatoes and wedges of lemon.

More Related Articles and recipes

To Start this Easy but great dish from the Brittany area you could compliment it with one of our Mussel Ideas 

Return from this Breton Fish Stew page to Easy Special Health Recipes

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Seafood Recipes