Pot-au-Feu with Seafood and Green Mango Recipe

Pot-au-feu is a traditional French stew that typically incorporates beef and vegetables. This recipe takes a seafood twist on the classic dish, with the addition of succulent prawns, squid, and mussels. The final touch is the addition of refreshing green mango, which perfectly balances the flavors. This dish is perfect for a cozy night in with loved ones or as a light lunch on a warm afternoon.

Ingredients:

250g mussels
250g squid
250g prawns
1 onion
3 leeks
3 carrots
1 celery stick
1 green mango, sliced thin
3 cloves of garlic
4 sprigs of fresh thyme
2 bay leaves
10 black peppercorns
5 cups of fish stock
1/4 cup of olive oil
Salt

Instructions:

First, clean and debeard the mussels by soaking them in cold water for 30 minutes. Rinse well and drain.
Clean the squid and slice them into rings. Shell and devein the prawns.
Peel and rinse the onion, leeks, celery, and carrots.
Cut the onion, leeks, and celery into rings. Cut the carrots into medium-sized pieces.
Peel and crush the garlic.
In a large pot, heat up the olive oil. Add the onion, leeks, and garlic. Cook on medium heat until the onion is translucent.
Add the sliced carrots and celery. Cook for an additional 5 minutes.
Add the fish stock, thyme, bay leaves, and black peppercorns. Bring to a boil and reduce the heat to a simmer.
Once the vegetables are tender, add the cleaned seafood. Cook for 5-10 minutes, or until the mussels have opened and the prawns are pink.
Remove the pot from the heat. Season with salt to taste.
Add the thinly sliced green mango to the stew.
Serve hot and enjoy!

For optimal flavor, serve this dish with crusty bread and a fresh green salad on the side. You can also add a dollop of aioli or mayonnaise for extra creaminess and flavor.

This Pot-au-feu with Seafood and Green Mango recipe is sure to become a household favorite. It’s easy to make, packs a punch of flavor, and is perfect for warming up on a chilly evening. Bon appetit!