Seafood Blanquette

The smell always hits you first – soft and oceanic, like sea breeze clinging to warm cream, with just a hint of sweet onion and butter in the background. When I make this blanquette de la mer, everything slows down a bit…it’s not a rushed dinner. It’s a recipe that bubbles gently and asks for your patience, but rewards you with something calm and soul-settling. The kind of dish that hugs the edges of the spoon and makes you pause mid-bite just to sigh… in a good way. Creamy, tender, and with a little glisten from the sea, it’s one of those recipes that finds its way to the table when comfort is needed – or when someone you love is sitting across from you.

Why You’ll Crave It

• It’s all about the sauce – silky, delicate, and full of layered flavor from the seafood and the gentle, slow-cooked broth
• The seafood stays tender, never rubbery, thanks to poaching it just right (a little moment of pride every time)
• Feels like a special dish without being difficult or overly fancy – something about it just feels…generous
• You can swap in different seafood depending on what’s fresh – mussels, scallops, even a little crab if you like
• It turns an ordinary evening into something cozy and worth remembering

The first time I made this, it was raining hard outside – I remember watching steam curl up from the pot as the windows fogged. My friend Elise said it “tasted like a hug,” and honestly, I think about that phrase every time I make it.

What You’ll Need

• 400g white fish fillets: cod or sole are perfect – boneless and skinless, cut into generous bite-sized pieces
• 200g shrimp: peeled and deveined (I always remove the tails too – easier to eat that way)
• 100g mussels: scrubbed, beard removed if needed – they make the sauce sing a little more
• 1 onion: finely chopped for sweetness and depth
• 1 carrot: sliced thin, adds a soft earthy note
• 2 cloves of garlic: minced – not too much, just enough to nudge the flavor forward
• 50cl fish stock: homemade is ideal but store-bought works in a pinch, as long as it’s not overly salty
• 200ml heavy cream: rich, velvety – no cutting corners here
• 2 tablespoons flour: for thickening the sauce gently, without heaviness
• 2 tablespoons butter: unsalted, so you can control the seasoning perfectly
• Salt and pepper: adjust to taste, always at the end
• Fresh parsley: chopped and scattered over the top like confetti – it lifts things just the right amount

Easy How-To

Prep the Seafood

Rinse the fish, shrimp, and mussels briefly in cold water – nothing fancy, just a quick rinse to refresh. Cut the fish into even chunks, not too small. Pat everything dry with a towel. It helps the seafood poach gently without leaching water into the sauce.

Aromatics and Broth

In a medium pot, soften the onion, carrot, and garlic in a bit of butter. Low heat, no rush. After a few minutes, pour in your fish stock. Let it simmer… gently. It’s not about boiling – just let the flavors come together, about 15-20 minutes, uncovered.

Poach the Seafood

Strain the broth if it looks cloudy. Turn the heat down low and add your seafood – fish and shrimp first, mussels last (since they only need a few minutes). Cook just until the fish flakes and the shrimp turn coral-pink. Mussels that don’t open? Toss them. It’s always safer that way.

Make the Sauce

Meanwhile, in another pot – I know, but it’s worth it – melt the butter, whisk in the flour, and cook briefly to make a blonde roux. Then, slowly ladle in your hot broth while whisking, bit by bit. Let it simmer till smooth and thickened. You’ll see it change – silky and just barely clinging to the spoon.

Fold in Cream and Seafood

Turn the heat low and stir in the cream. Then, gently (and I do mean gently), place your seafood into the sauce and spoon it over so it’s all coated. Keep it warm for a few minutes, but don’t let it boil again – the cream will protest.

Finish and Serve

Spoon into wide, warm bowls. Scatter parsley on top right before it leaves the kitchen. I always serve mine with either a chunk of torn baguette or a little mound of rice – something to catch all that velvety sauce.

Good to Know

• If the sauce gets too thick (it happens to the best of us), add a splash of warm broth or cream to loosen it
• Cook with a calm heart – seafood is delicate and doesn’t like being hurried
• Your kitchen will smell like a seaside bistro… but better, because it’s your kitchen

Serving Ideas

• Serve over a pile of fluffy white rice, or better yet, spooned into wide bowls with crusty bread for dipping
• Pair with a crisp white wine – I had a glass of Sancerre with this once and never looked back

Top Tricks

• Don’t overcook the seafood – that’s truly the only thing to watch carefully
• If your mussels aren’t opening at the 5-minute mark, discard them – better safe than sorry

Frequently Asked Questions

What is blanquette de la mer?

It’s a French-style seafood stew, usually featuring a soft, lush cream sauce and poached fish or shellfish. Think of it as a seafood cousin of the classic blanquette de veau ­– but lighter, more delicate, with a whisper of the sea in every bite.

Can I use frozen seafood?

Yes, just be sure it’s fully thawed and patted very dry before cooking, so you don’t water down the cream sauce. Quality matters here, so try to find good flash-frozen if fresh isn’t an option.

What can I do with leftovers?

Reheat gently – very gently – the next day. I like to do it over a water bath or very low stovetop. It actually tastes even better after resting overnight, like so many good things in life.

Conclusion

The beauty of blanquette de la mer lies in its grace. It’s not flashy – just deeply comforting, quietly lavish. Whether you’re feeding others or making something therapeutic for yourself, each spoonful feels a bit like a sigh… soft, warm, faintly briny from the sea. And that, I think, is something worth holding onto.

More recipes suggestions and combination

Seafood Risotto

Creamy rice stirred slowly with shrimp, mussels, and a few threads of saffron – perfect for when blanquette feels a little too silky and you want something with a bit of bite

Coquilles Saint-Jacques

Seared scallops in a shallow shell of cream and wine, little breadcrumb crust toasted golden on top – elegant and somehow still homey

Fish Tacos

Good for the next day’s leftover white fish – tuck it into a tortilla with shredded cabbage and a dollop of crème fraîche

Chowder

If you like the idea of blanquette but crave something heartier – go for a chunky clam chowder with potatoes and peppered bacon

Seafood Pasta

Garlicky spaghetti tossed with whatever bits of shellfish you have left – a good “clear out the fridge” dish that somehow always ends up tasting luxurious

Grilled Octopus

Charred on the grill until tender with a kiss of citrus to cut through the richness – would pair beautifully with the same white wine you opened for your blanquette