Recipe: Caudière à la Boulonnaise

Name: Caudière à la Boulonnaise
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: French
Ingredients: 6 slices of cod 5.25 oz (150 g) each; 1 beautiful line-caught mackerel about 12.25 oz (350 g); 1 beautiful line-caught whiting about 17.75 oz (500 g); 1.1 qt (1 l) of mussels; 4 beautiful onions; 21 oz (600 g) of firm potatoes (bintje)*; 2 white parts of leeks; 2 carrots; 2 garlic cloves; 1 bouquet garni, butter and oil

By chef patrick Asfaux 5/5 (1 review)

Prep 20 min

Cook 30 min

Total 50 min

Servings 6 serv.

Caudière à la Boulonnaise is the complete dish sailors ate on board before industrial fishing changed everything. Here cod, mackerel and whiting poach together in a broth of melted vegetables (onions, leeks, carrots), mussels added at the end. Count 30 minutes total. Serve the fish and vegetables in a shallow dish, the broth separately in a tureen.

Ingredients for 6 servings

Adjust for

servings

6 slices of cod 5.25 oz (150 g) each
1 beautiful line-caught mackerel about 12.25 oz (350 g)
1 beautiful line-caught whiting about 17.75 oz (500 g)
1.1 qt (1 l) of mussels
4 beautiful onions
21 oz (600 g) of firm potatoes (bintje)*
2 white parts of leeks
2 carrots
2 garlic cloves
1 bouquet garni, butter and oil

Step-by-step directions

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

2 In a large Dutch oven melt the butter (1.75 oz (50g)) 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 2.1 qt (2 liters) 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

A chef's advice

It was the everyday fare of Étaples and Boulogne sailors: no noble fish on board, just what wouldn't sell at auction. The old fishermen will tell you it was their daily budget. Today it's cooked mainly between October and April, when the Channel delivers quality white fish and the rope-grown mussels are at their best.

For accompaniment, you can add fried croutons served on the side, or simply fresh chopped parsley. Some add poached eggs directly in the broth. If you want to stay regional as Chef Asfaux suggested, use large rattes from Touquet instead of bintje. It's everyday fare elevated to a proper table.

Frequently asked questions

Can I replace the whiting with another white fish?

Yes, choose a firm white fish of similar size: pollock, turbot or brill as the recipe suggests. Avoid using only cod as it lacks variety. Cooking time stays the same, 5 minutes.

Can I prepare Caudière the day before?

Prepare the broth and vegetables in advance, keep refrigerated. Poach the fish and mussels the same day, no more than 2 hours before serving. Don't freeze cooked fish, the texture suffers.

How do I avoid the fish breaking when removing it from the broth?

Use a flat skimmer or wide spatula. Pour the broth into a bowl first before freeing the fish. Lift in one quick motion, not slow movements that weaken it. Mussels come out whole, no issue.