JB’s Seafood Nage

JB is back with another delicious and traditional French dish. Nage comes from the French word nager which means to swim. In this dish from our GROW HQ chef JB, the seafood is poached and served in a light broth with seasonal vegetables. Serves 2-3.

Ingredients

  • 250g of white fish bones
  • Vegetable trimmings (such as carrot, fennel, celery, leek, onion, thyme, bay leaves …)
  • 2 tomatoes
  • Toasted cumin and coriander seeds
  • 1 large sprig of thyme flower
  • 1 bay leaf
  • 200g local white fish (megrim, cod, pollock, haddock, monkfish…)
  • Seasonal vegetables (root vegetables for the winter, broad bean, green garlic, kale, fennel… for the summer)
  • A few local fresh mussels

Step 1 - Cook

Roast the fish bones in the oven at 180℃ for 15 to 20 minutes. Put the roasted fish bones, the vegetable trimmings, the chopped tomatoes and the toasted seeds in a stock pot. Cover with cold water. Simmer on low heat for 20 minutes. Take the stock pot off the heat. Let infuse for a further 20 minutes. Pass the fish bouillon though a fine sieve. Cut the fish in large chunks.

Bring the fish bouillon to the boil in a wide sauce pan. Add the diced fish and the mussels and simmer for 3 minutes, the add the vegetable julienne and simmer for 2 minutes. Take off the heat and let rest for few minutes.

Step 2 - Serve

Serve with crusty sourdough with a salad of peppery green leaves. Ideal for a generous lunch or a light dinner.

Ingredients

  • 250g of white fish bones
  • Vegetable trimmings (such as carrot, fennel, celery, leek, onion, thyme, bay leaves …)
  • 2 tomatoes
  • Toasted cumin and coriander seeds
  • 1 large sprig of thyme flower
  • 1 bay leaf
  • 200g local white fish (megrim, cod, pollock, haddock, monkfish…)
  • Seasonal vegetables (root vegetables for the winter, broad bean, green garlic, kale, fennel… for the summer)
  • A few local fresh mussels

Step 1 - Cook

Roast the fish bones in the oven at 180℃ for 15 to 20 minutes. Put the roasted fish bones, the vegetable trimmings, the chopped tomatoes and the toasted seeds in a stock pot. Cover with cold water. Simmer on low heat for 20 minutes. Take the stock pot off the heat. Let infuse for a further 20 minutes. Pass the fish bouillon though a fine sieve. Cut the fish in large chunks.

Bring the fish bouillon to the boil in a wide sauce pan. Add the diced fish and the mussels and simmer for 3 minutes, the add the vegetable julienne and simmer for 2 minutes. Take off the heat and let rest for few minutes.

Step 2 - Serve

Serve with crusty sourdough with a salad of peppery green leaves. Ideal for a generous lunch or a light dinner.