Seafood nage

Seafood nage


  • 400 ml fish stock
  • 160 g of fresh salmon or poké-cut salmon
  • 100 g of Matane shrimp
  • 75 g of bay scallops
  • 5 to 6 clams in shell
  • Half a medium carrot, julienned
  • One medium leek, julienned
  • Two medium celery stalks, julienned
  • Two finely sliced French shallots
  • 100 ml of white wine
  • Zest of two lemons
  • One garlic clove
  • Two bay leaves
  • A pinch of fennel seeds


  • In a saucepan, mix the wine, fish stock, garlic clove, bay leaves, and a pinch of fennel seeds.
  • Bring the mixture to a boil, then let it simmer for about 5 minutes. Add the shallots and lemon zest, allowing the flavors to infuse for a few minutes.
  • Add the salmon and seafood to the broth. Bring it to a boil again, then let it simmer until halfway cooked. Next, add the vegetables and finish cooking while keeping them crisp. Season according to your taste.
  • Serve hot and enjoy!

Special Note

A simple recipe, rich in flavors, and unexpectedly fresh, whether you're by the seaside or in cold weather. This preparation will pleasantly surprise you.