Blanquette de Cabillaud Classique
A comforting French dish featuring succulent cod simmered in a creamy sauce, perfect for busy weeknights or impressive dinners.
Ingredients
Main Ingredients
- 4 filets filets de cabillaud (cod fillets)
- 1 liter bouillon de poisson (fish stock)
- 200 mL crème fraîche (heavy cream)
- 2 pieces carottes, pelées et coupées en rondelles (carrots, peeled and sliced)
- 1 piece oignon, coupé en dés (onion, diced)
- 2 tablespoons farine (all-purpose flour)
- 1 tablespoon beurre (butter) for richness
- Sel et poivre (salt and pepper) to taste
- Persil frais, haché (fresh parsley, chopped) for garnish
Instructions
Preparation
- In a large saucepan, bring the fish stock to a gentle simmer. Add the cod fillets and let them poach for about 10-12 minutes.
- Once the fish is cooked, remove it gently and set it aside. Add the carrots and onions into the pot. Let them simmer for 5-7 minutes until they soften but retain their crunch.
- In a separate bowl, mix the flour with a splash of the hot broth to make a slurry. Gradually whisk this mixture back into your vegetable broth, stirring continuously until it thickens slightly.
- Lower the heat and stir in the heavy cream, followed by the cod fillets. Let everything warm through for a few minutes.
- Sprinkle the chopped fresh parsley over the top, add salt and pepper to taste, and serve.
Notes
Don't stress if the sauce looks lumpy; just whisk it. You can substitute cod with halibut or shrimp. Serve with crusty bread to soak up the sauce.