Fish and cockle stew Recipe




1 h

Fish and cockle stew

Ingredients list

For the Stew
  • 1.5 kg john dory
  • 1 kg cockles
  • 150 g button mushrooms
  • 150 g carrots
  • 15 g butter
  • 500 ml fish stock

For the sauce when serving
  • Lemon juice
  • 2 egg yolks
  • 150 ml cream
  • Salt & pepper

Number of servings

6 servings

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  1. Soak the cockles in salted water for 12 hours then wash thoroughly to remove any dirt.
  2. Slice the mushrooms and cut the carrots into sticks.
  3. Fillet the john dory. Keep the heads and tails.
  4. Sauté the mushrooms and carrots in butter for 10 minutes over a low heat.
  5. Poach the john dory in the fish stock for 10 minutes then add the cockles, carrots and mushrooms. Cook for 2 minutes.
  6. Drain the fish, cockles and vegetables. Shell the cockles.
  7. Strain the fish stock liquid.
  8. Fill the jars up to 2 cm from the brim. Seal tightly and proceed immediately to the heat treatment, 1h at 100°C.

Before serving, reheat the stew in a large pan. Remove and set aside the fish and cockles. Make a sauce with the remaining stock by adding the lemon juice then, over a very low heat, stir in the cream and egg yolks. Mix well and make sure the sauce never boils. Serve the sauce separately.

History has it that… Cockles (called “Hénons”) and scallops are a speciality of the city of Crotoy, in the bay of Somme. Here the cockle pickers know at first glance if and where cockles are hidden in the sand. 

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