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Seafood Pot au Feu | A light, seafood version of the classic French pot au feu

Seafood Pot au Feu

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Seafood Pot au Feu is Dorie’s twist on the classic French meat and root vegetable stew. Mussels, salmon and scallops create a lighter entree that’s perfect for spring.

Seafood Pot au Feu in a white bowl with a bamboo fork

Down to Our Last Two Recipes

What a ride this has been. Two of my dear foodie friends’ encouragement convinced me to join the French Fridays with Dorie group back in 2010. One bought me the cookbook, Around My French Table, for my birthday, and the other filled me in on the details of this newly formed group of bloggers. I dove right in. Our first assignment was Dorie’s Gougeres. My blog was just 6 months old and many of my Dorista friends started their blogs just for French Fridays with Dorie. We’ll be doing a few weeks of reminiscing after our last recipe is completed next Friday so stay tuned.

Seafood Pot au Feu in a white basketweave bowl garnished with chive blossoms

Seafood Pot au Feu

This is the second pot au feu recipe in Dorie’s cookbook. Her Warm Weather Pot au Feu was meatless and topped with a poached egg.  She referred to today’s version as the classic pot-au-feu’s lighter, brighter, quicker cousin, a dish for spring or summer. The timing was perfect as the temps hit 80º the day I cooked up this speedy stew.

A lovely poaching liquid composed of chicken broth, fresh ginger, a bay leaf and lemon zest was used to cook the vegetables and then the seafood. The sugar snap peas were reserved till the end to preserve their color and texture. I cut the recipe in half since out of all the ingredients, the hubby would have eaten only the carrots and potatoes, snubbing the best components. I enjoyed the clean, simple flavors of this dish, but would have added the salmon later in the process—it seemed overcooked and underseasoned. Nevertheless, I ate every bite!

The recipe can be found in Dorie Greenspan’s magnificent cookbook, Around My French Table on page 308. If you’d like to see what the other “Doristas” thought of this dish, check out the LYL section for this recipe on the French Fridays website. Kathy, of Bakeaway with Me, shared her version of the recipe, and I’ll post it here, too. Check out the lessons I’ve learned from Dorie here.

Seafood Pot au Feu in a rectangular casserole dish

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Seafood Pot au Feu | A light, seafood version of the classic French pot au feu

Seafood Pot Au Feu

A light, delicious seafood stew from Dorie Greenspan.

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Entree, Seafood
  • Method: Simmering
  • Cuisine: French


  • 6 cups chicken broth
  • 1 cup water
  • 1 teaspoon minced ginger
  • 2 bay leaves
  • 4 red potatoes, quartered
  • 2 large carrots, cut into quarters, then sliced lengthwise
  • 1 leek, sliced (white and green part only)
  • 1/2 pound snap peas
  • 4 green onions, sliced
  • 45 large mushrooms, sliced
  • 1 pound of mussels, cleaned and debearded
  • 1 pound of sea scallops
  • 1 pound of salmon


In a large dutch oven, heat the chicken broth and water. Bring to a boil, and simmer for 5 minutes, covered. Add the bay leaves and ginger, simmer for 5 minutes.

Add in the potatoes and simmer for about 5 minutes, until a fork can pierce easily. Add the carrots, leek, green onions, and simmer covered for 5 more minutes. Add the sliced mushroom, and simmer another 5 minutes.
Using slotted spoon, remove all the vegetables into a large bowl, set aside. With the heat on a low simmer, add the cleaned mussels to the pot, cover and cook for about 3-4 minutes, once the shells start to open, remove them to a large bowl. Once they’re cool enough to handle, remove the mussels from the shells, and discard any that did not open.
Add the salmon to the pot, simmer for about 6 minutes, covered. Add the mussels with any juices from the bowl, scallops and the rest of the vegetables including the snap peas. Cook on low for 10 minutes more. Serve and enjoy!


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30 comments on “Seafood Pot au Feu”

  1. What a lovely meal. My gran used to make this for my father. It was the only thing she made that he loved. 🙂

  2. This was so light and lovely, wasn’t it. Oh Bill, he surely missed out by not trying this one.

  3. It’s bittersweet for sure coming to the end of this chapter…

  4. What a gorgeous and healthy dinner. I can’t believe you Doristas are almost done with the book!! Congratulations!!! Now you can start with her new book! 🙂

  5. SIgh. This the last fish dish. And it’s The Last fish dish 🙁
    Your version is lovely – I enjoyed this one. I would have never thrown so much seafood into a soup on my own.

  6. Bill just doesn’t know all the goodness he’s missing by skipping your delicious Dorie creations. Wasn’t this wonderful? Can’t believe we’re almost done. Sigh on top of Cher’s sigh.

  7. YUM, that looks scrumptious!

  8. I would definitely enjoy this delicately flavored and light dish as I love anything with salmon. I wish my parents were not far away so I can make this for them as they are huge seafood lovers. Pinned, too. 🙂

  9. You were one of the first Doristas I bonded with! It’s been an amazing journey full of food and friendship.

    I like your fresh chive garnish – very nice!

    Have a lovely weekend!

  10. I also tried to cut the recipe in half, but somewhere along the way I think my math got messed up because I still ended up three full servings.

  11. Looks like a wonderful, healthy and colorful dinner!

  12. Woow this virtual club has been going on since 2010!!! what a special ride this is. I bet you are all sad that it is coming to an end soon.
    Loved the dish very tasty and light.

  13. Delicious, humble, and beautiful. Thanks for sharing, Liz!

  14. Beautiful plate of seafood glad you enjoyed it, and now Bill doesn’t have to worry any more about having to eat “funny stuff”for dinner.

  15. Everything about this recipe sounds delightful, especially the mussels and salmon. It’s off season in the mountains – no salmon or mussels in sight. Where did you find those plump sugar snaps. It may be 80 degrees in Indianapolis (and, I happy you’re enjoying some nice weather) but it cold, rainy, with snow in the weekend forecast here so no fresh local anything! Glad to know you halved this dish – sounds perfect to me.

  16. This is really a beautiful dish. Sounds like you have had a wonder time cooking with this group. I know that you have shared some wonderful recipes.

  17. Beautifully done, Liz! Lovely photos and presentation…as always! We both loved this dish…glad my Bills a fish eater! Happy Mother’s day!

  18. I would lick the whole dish CLEAN! This looks amazingly delicious.

  19. Another great result from your kitchen! I enjoyed your post!

  20. Dear LIzzy, Such a healthy, fresh and delicious meal to serve and enjoy.
    Have a very Happy and Blessed Mother’s Day my dear. xoxo Catherine

  21. Your seafood pot au feu turned out great, so colorful and delicious looking. Now that this journey is almost over, I will be very disappointed, it has been so much fun. Have a wonderful weekend.

  22. I figured Bill wouldn’t eat this one 🙂 It was delicious, though, wasn’t it? I’m so glad you enjoyed it……. Your blog is so polished. I’m amazed that it was relatively new when FFWD started. Very impressive.

  23. This look really delicious Lizzy!
    Hope you have tomorrow a happy’s mother day my dear!

  24. Liz, what a fabulous presentation with those plump mussels and the beautiful salmon and those amazing scallops – impossible to get such nice ones here. A recipe with a lot of photogenic qualities and great flavors!
    Have a wonderful Mother´s Day tomorrrow!

  25. This looks mouthwatering, Liz! I love light stews like this. They’re so comforting and yet light and healthy at the same time. That’s amazing that you are almost down to the last few recipes, I’ve enjoyed all of your French Fridays with Dorie posts! Have a wonderful Mother’s Day 🙂 xo

  26. i love that this pot au feu is a lighter version of the winter one. You make it all look irresistible!

  27. My son thinks that everything I make has funny stuff in it. I hope this is a phase he grows out of. Your soup looks great and I am glad that you enjoyed it. Can’t believe we only have one recipe left.

  28. I too found this very light but filling! You stew looks lovely

  29. Beautiful photo of that bowl of soup! It’s a bit strange and sad to know that it’s all almost over!

  30. Love! Love! Love!
    I’d eat this dish every single day!!!!!!! x

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