Breton Fish Stew with Mussels, Prawns, Fish,
White Wine and Creme Fraiche

This Breton Fish Stew dish has all the flavors 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. This wonderful tasting fish stew has everything you need  in your diabetes control task.

This Breton delicious fish stew meal based on an old St Malo family recipe.

The wonderful tasty and fulfilling meal is part of the various recipes in the control type 2 diabetes process to reduce blood sugar levels simulate control diabetes weight reduction naturally as part of your diabetes control diet.

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.

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