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Cod, Shrimp, and Scallops Simmered
in Broth with Aïoli

Gerard & Dominique Seafoods - Specialty Seafood Offerings

"Aïoli intoxicates gently, fills the body with warmth, and the soul
with enthusiasm. In its essence it concentrates the strength, the
gaiety of Provence: sunshine."
~ Frederic Mistral

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La Belle Cuisine

Cod, Shrimp, and Scallops Simmered
in Broth with Aïoli
(Pot-au-Feu de Morue à l’Aïoli)


Parisian Home Cooking:
Conversations, Recipes, and Tips from
the Cooks and Food Merchants of Paris
by Michael Roberts, 1999, William Morrow and Co., Inc.

Makes 4 servings

“Pot-au-feu is a French boiled dinner. This seafood version is traditional,
but I’ve changed the procedure slightly to ensure that the baby vegetables
that are the nicest for this soup meal are cooked in a modern American
style – well done, but not mushy. If baby vegetables are not available,
cut large vegetables into two-inch pieces.”

1 pound salt cod
2 large egg yolks [egg safety information]
6 cloves garlic, minced
1/2 cup extra virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
2 quarts low-sodium vegetable or fish broth,
or homemade chicken broth [stock]
8 small waxy new potatoes, peeled
4 baby carrots, scrubbed
4 baby turnips, peeled
8 pearl onions, peeled
1 celery heart, quartered lengthwise
4 baby zucchini
1/4 pound sugar snap peas, strings removed
2 tablespoons white wine vinegar
1 teaspoon dried marjoram
2 bay leaves
8 large sea scallops (about 1/2 pound)
12 medium shrimp, peeled and deveined
4 teaspoons chopped fresh chervil or parsley

 1. Soak the salt cod in cold water for 36 to 48 hours, changing the water
several times. Drain.
2. Place the salt cod in a pot, cover with fresh water, bring to a gentle
boil over medium heat, and cook for 10 minutes, or until tender.
Drain. Cut the cod into 8 chunks and set aside.
3. Meanwhile, prepare the aïoli. Place the yolks and garlic in a mixing
bowl and, using a flexible wire whisk, beat in the olive oil in a thin
stream, a little at a time, until it is completely incorporated and the
mixture has a mayonnaise consistency. Stir in the lemon juice and
season with salt and pepper. Transfer the aïoli to a small serving
bowl and set aside.
4. In a large pot, combine the broth and 2 teaspoons salt and bring to
a boil. Add the potatoes, cover, and cook for 5 minutes. Add the
carrots, turnips, onions, and celery and continue cooking, covered,
another 5 minutes. Add the zucchini and sugar snap peas and cook
for 4 minutes more, or until all the vegetables are tender. Using a
slotted spoon, remove the vegetables, set aside, and keep warm.
5. Add the vinegar, marjoram, and bay leaves to the broth. Give a few
turns of the peppermill as desired. Add the scallops and shrimp and
cook for 2 minutes; do not overcook. Remove the scallops and
shrimp and set aside. Remove and discard the bay leaves.
6. To serve, divide the vegetables, cod, scallops, and shrimp among
four wide-rimmed soup bowls. Ladle the boiling broth into the
bowls and sprinkle with the chopped chervil. Serve immediately
and offer the aïoli separately.
 

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