This dish is named after the French pot or vessel in which this stew is cooked. I talked regularly with my friend Sally Darr, who owned the French Restaurant La Tulipe in New York City. She loved hearing about what I was cooking. Together, we developed this recipe. And, when I visited her, I would bring fresh oysters I gathered the day before from Barnstable Harbor.
Ingredients
SERVINGS: 4 Serving(s)
- 1 pound mussels, steamed in ¾ cup of white wine and set aside
- ¼ cup of extra virgin olive oil
- ½ green pepper, diced
- ½ red pepper, diced
- 1 large leek, diced (white parts only), about one cup
- 1 cup chopped fennel
- 2 garlic cloves, minced
- Pinch or two of saffron
- 1 cup dry white wine
- ½ cup crushed tomatoes
- 3 cups fish stock (see recipe below)
- 1 teaspoon each fresh parsley, thyme, and marjoram, finely chopped
- Red pepper flakes to taste
- 1 cup diced potatoes
- ½ cup heavy cream
- 2 teaspoons Pernod or Pastis
- 2 pounds fresh halibut, skin removed, cut into 3-inch pieces
