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Delicious salmon and cod stew

Featured in Cozy soups to warm your heart.

This seafood stew offers a fresh take on a French favorite, combining rich salmon and tender cod. The creamy sauce, with whole-grain mustard, gently wraps around the fish and veggies, creating a refined yet comforting meal. Using pressure cooking keeps the fish firm while enhancing the flavors. Classic vegetables like carrots, leeks, and shallots provide a natural sweetness, while white wine and fish stock add depth. It’s a lighter, modern twist on the traditional French dish.
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Maria from tastyhush
Updated on Tue, 04 Mar 2025 22:15:08 GMT
SALMON AND COD STEW Pin it
SALMON AND COD STEW | Tastyhush.com

This elegant seafood stew combines fresh salmon and cod in a creamy French-style sauce. The delicate fish pairs beautifully with seasonal vegetables, all enveloped in a rich, velvety sauce that enhances every bite.

I discovered this seafood variation of the classic French blanquette during a visit to coastal Brittany, and it has since become my signature dish for family gatherings.

Essential Ingredients and Selection Tips

  • Salmon: Choose fresh fillets with firm, bright pink flesh
  • Cod: Look for thick, pearly white pieces for even cooking
  • Leeks: Select firm, bright white stalks
  • Carrots: Young carrots work best for their natural sweetness
  • Heavy cream: Full-fat cream creates the smoothest sauce
  • Whole grain mustard: Adds texture and subtle tang

Step-by-Step Preparation

1.
Begin by finely dicing the shallots for proper melting into the sauce. Cut carrots and leeks into even rounds to ensure consistent cooking.
2.
Slowly sweat the vegetables to release their natural flavors without browning. This aromatic base is crucial for the sauce's depth.
3.
Add white wine and stock gradually. The wine provides gentle acidity to balance the cream, while the stock adds depth.
4.
Cook the fish gently until it flakes into large, tender pieces. Pressure cooking helps maintain moisture.
5.
When thickening the sauce, ensure the cream-mustard-flour mixture is completely smooth before incorporating.
6.
Finish and serve promptly while the sauce is at its ideal consistency.

The success of this dish relies on balancing the delicate fish with the rich, creamy sauce.

BLANQUETTE DE SAUMON CABILLAUD repas facile Pin it
BLANQUETTE DE SAUMON CABILLAUD repas facile | Tastyhush.com

This dish pairs beautifully with steamed basmati rice or boiled potatoes, which soak up the flavorful sauce.

This recipe has become a trusted choice for elegant comfort food, demonstrating how classic dishes can be successfully reimagined while honoring traditional techniques.

Frequently Asked Questions

→ Can I swap the fish for something else?
Definitely! Black pollock or hake also work great, just pick firm-textured fish.
→ How do I stop the fish from breaking apart?
Be gentle when stirring the sauce into the dish, and don’t overcook.
→ What if I don’t have a pressure cooker?
No problem! Cook on low heat for around 20 minutes, watching the fish closely.
→ Can I make this ahead of time?
It’s best eaten fresh to keep the fish texture at its best.
→ What sides go well with this dish?
Steamed potatoes or basmati rice make perfect pairings for the delicious sauce.

Two-fish creamy stew

A revamped seafood dish with salmon and cod in a creamy mustard sauce. A comforting and sophisticated option.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: French

Yield: 4 Servings

Dietary: ~

Ingredients

→ Fish

01 2 cod fillets
02 2 salmon fillets

→ Vegetables

03 5 carrots
04 3 leek whites
05 2 shallots

→ Sauce and Seasoning

06 20cl of fresh cream
07 1 tablespoon of lemon juice
08 2 tablespoons of whole-grain mustard
09 2 tablespoons of all-purpose flour
10 20cl of white wine
11 1 vegetable broth cube (or fish stock cube)
12 Salt and pepper to taste
13 Chopped parsley

Instructions

Step 01

Set it to sauté mode. Toss in the shallots, then add the carrots and cut-up leek whites in large chunks.

Step 02

Let it fry for 5 minutes. Then add the crumbled veggie cube or fish stock, white wine, lemon juice, some salt, and pepper.

Step 03

Stir everything together, place in the salmon and cod, and set it to pressure-cook for 10 minutes.

Step 04

In a separate bowl, mix the mustard, flour, and cream together while the fish cooks. Blend them until smooth.

Step 05

When done, transfer the fish aside. Pour the mixture you prepared earlier into the vegetable mix, give it a good stir, then lay the fish back on top. Serve it right away.

Notes

  1. Eat right away for the best flavor
  2. Don’t reheat—fish texture changes quickly

Tools You'll Need

  • Pressure cooker
  • A bowl for mixing the sauce

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes fish
  • Has dairy products
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 380
  • Total Fat: 22 g
  • Total Carbohydrate: 15 g
  • Protein: 35 g