Introduction
Shellfish and Potatoes à la Marinière offers a delightful fusion of flavors from the sea with earthy potato components. This classic French dish marinates in rich, fragrant sauce while tender shellfish complement the heartiness of potatoes.
Tips for this recipe
For optimal results: ensure seafood is fresh and well-cleaned. Use a heavy-bottomed pan to evenly cook all ingredients. Do not overcrowd the skillet, which could result in uneven cooking.
Why you will love this recipe
The symphony of seafood flavors enhanced by a buttery mirepoix sauce makes Shellfish and Potatoes à la Marinière irresistible. Its rustic charm harks back to classic French cuisine, promising both comfort and indulgence in every bite.
Ingredients
- 1 1/4 pounds small new or baby Yukon Gold potatoes
- 1 tablespoon kosher salt plus more for seasoning
- 2 tablespoons olive oil
- 1 fennel bulb, trimmed and diced
- 2 shallots, finely chopped
- 4 garlic cloves, finely chopped
- 3/4 cup dry white wine
- 1 pound littleneck clams, scrubbed
- 1 pound mussels, scrubbed, debearded
- 1 pound cockles or small Manila clams, scrubbed
- 6-8 razor clams, scrubbed (optional)
- 1 cup (packed) flat-leaf parsley leaves, coarsely chopped, plus whole leaves for garnish
- 1 1/2 tablespoons unsalted butter
- Freshly ground black pepper
Adviced equipments
- Cast Iron Skillet
- Dutch Oven
- Heavy-bottomed Saucepan
- Stainless Steel Mixing Bowls
- Fine Mesh Strainer or Colander
- Potato Peeler
- Oven Mitts or Pot Holders
- Whisk
- Sharp Chef’s Knife
- Kitchen Scissors
- Measuring Cups and Spoons
- Sieve or Chinois
History of the recipe
The origins of Shellfish and Potatoes à la Marinière can be traced to the coastal regions of France, where fishing communities found a harmonious way to use freshly caught shellfish with root vegetables like potatoes. This method not only utilized available resources but also created balanced, satisfying meals for families.
Fun facts about this recipe
Marinière is a term derived from ‘à la mariner’ and has nautical connotations due to its coastal French roots. Interestingly, the dish embodies the concept of ‘mise en place,’ reflecting how well-organized cooking can lead to harmonious flavors.