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Potée bretonne aux saucisses et poisson (Breton stew with sausages and fish)
Potée bretonne aux saucisses et poisson (Breton stew with sausages and fish) is a traditional French recipe (from Brittany) for classic stew of smoked sausages and fish with potatoes, carrots and courgettes. The full recipe is presented here and I hope you enjoy this classic French version of: Breton stew with sausages and fish (Potée bretonne aux saucisses et poisson).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : French RecipesBreton Recipes
This is a classic surf and turf, Breton style… a stew of smoked Breton sausage and white fish fillets with potatoes, carrots, courgettes and leeks.
Ingredients:
4 medium potatoes, peeled and cut into beveled slices about 1cm thick
2 large carrots, peeled and cut into beveled slices about 1cm thick
1 good sized courgette, washed and cut into beveled slices 1cm thick
2 leek whites, cut into beveled slices about 1cm thick
150 g of smoked sausage, cut into 1cm thick rounds
Vegetable stock, as needed
400g of white fish fillet, cut into 4 equal-sized portions
100ml of crème fraîche
Butter
oil
Method:
Put the potato slices into a bowl of cold water and set aside to soak for at least 5 minutes.
Add a knob of butter and 1 tbsp oil to a large flame-proof casserole. Now layer the vegetables inside beginning with the carrots, then the leeks, potatoes and the courgettes. Cover with the sausage slices.
Pour over enough vegetable stock to come half way up the vegetables. Bring to a boil then cover and simmer for 30 minutes over low heat. Cook uncovered for 5 minutes more if there looks to be too much stock left over.
Arrange the fish pieces on top then season the fillets with salt and black pepper. Set the crème fraîche around the edges of the casserole (do not stir) and continue cooking, uncovered, for a few minutes, or until the fish is just done. Make sure you turn the fish over half way through.
Serve hot, spooned into deep plates, trying to make sure you keep the layers intact.
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