Recipe: Caudière à la Boulonnaise

1 Peel and wash the vegetables, finely slice the onions and white parts of leeks.

2 In a large Dutch oven melt the butter (50g (1.75 oz)) with a little oil then sweat covered your onions and leeks for 3 minutes, then add the carrots cut into small cubes (mirepoix) and the garlic deveined and crushed as well as the bouquet garni. sweat without browning for 5 minutes, then add the sliced potatoes, add water with 2 liters (2.1 qt) of water and when it comes back to a boil, salt and pepper with ground pepper and let cook for 10 minutes

3 This is the moment to add the cod slices cook 3 minutes, then the mackerel headed, gutted and cut into 6 pieces and the whiting prepared the same way. cook about 5 minutes then add the mussels and bring to a boil.

4 Arrange the fish carefully on a nice deep platter arrange the vegetables around it and sprinkle with simple chopped parsley.
The broth will be served separately in a tureen with some fried croutons if you like.
you will no doubt see here or there this recipe made with white wine, sole from the turbot