This dish is named for the traditional pot it is cooked in. This version contains not only 2 kinds of fish, but shrimp, mussels, and clams as well. Traditionally, it is a thick stewed chock full of seafood. We prefer it more like a soup, hence the optional vegetable broth.
- 29.58 ml olive oil
- 3 onions, cut in half then sliced thin
- 2 red peppers, sliced thin
- 3 garlic cloves, minced
- 283.49 g potatoes, peeled and sliced in 1/2 inch slices
- 4 tomatoes, coarsely chopped
- 354.88 ml dry white wine
- 946.36 ml vegetable broth (optional)
- 2 bay leaves
- 4 black peppercorns
- 0.25 ml saffron
- 453.59 g swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
- 453.59 g haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
- 16 large shrimp, peeled tails intact
- 16 mussels
- 16 clams
- fresh cilantro (to garnish)
- 1 garlic clove, peeled and halved
- 1 baguette, sliced on the diagonal and toasted
- In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
- Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
- Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
- Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
- Ladle stew into serving bowl and garnish with cilantro.
- Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.