Pot-au-feu de la mer

A pot-au-feu from the sea with aniseed flavors just original enough to intrigue without disturbing. The best you can do when it's getting winter at the Riviera Cost have a warm Pot-au-feu.

Ingredients

2 salmon steaks (150 g each)

2 filets sea bass (100 g each)

8 Noix de Saint-Jacques

12 Moule (Mussels)

8 sword-shells

12 rings of squid

3 carrots

6 small Potato (charlotte)

4 Paris mushrooms

1 white onion

1 bulb of fennel

4 youth Leek

1 lemon

1 glass of white wine 25 cl

25 cl liquid cream

Olive oil

1 star anise

Coriander

Coriandre

Caster Suger

1 petit bouquet Fresh herb (basil, dill, flat parsley and coriander)

Scrape mussels. Rinse them with cool water. Cut the salmon steaks and bass fillets into large sections. Rinse the squid and the scallops.

Scrape the carrots. Cut them into thin rings. Clean the leeks. Cut them into small sections. Peel the potatoes, rinse them and dry them. Rinse the mushrooms, remove the stems and cut the heads into strips. Peel the fennel, cut it into thin strips. Chop the onion.

Fry all the vegetables in a large casserole dish with 3 tsp. olive oil for 3 to 4 min. Pour the white wine, sprinkle 1 tsp. tablespoons of sugar and cook for 20 minutes, covered.

Rinse the herbs, dry them and chop them. Rinse the lemon. Cut it into thin slices. Pour the cream into the casserole dish, add the lemon strips, star anise and coriander seeds, then the fish and shellfish. Cook covered for 3 min over high heat.

Sprinkle the pot-au-feu with the herb mixture, add a drizzle of olive oil. Serve immediately.