Seafood Pot-au-feu from Cuisine Gourmande by Michel Guérard

Ingredients

• 1 tablespoon olive oil
• 4 fillets of sole
• 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt
• 1 teaspoon chopped shallot
• 8 tablespoons dry white wine
• 100 g (3½ oz) each of leeks, carrots, cucumbers and turnips, turned into miniature vegetables in the shape of large olives
• 2 bass weighing 300 g (10½ oz) each
• 4 scallops, out of their shells
• 12 fresh asparagus tips or 100 g (3½ oz) topped and tailed French beans
• 1 tablespoon chopped shallot
• 4 anchovy fillets
• 8 Dublin Bay prawns
• 6 peppercorns
• 4 small red mullet weighing 100 g (3½ oz) each
• 1 teaspoon butter
• 1 sprig tarragon
• 16 medium-sized mussels
• 4 slices French bread
• 250 g (8¾ oz) softened butter
• 1 bouquet garni
• 1 bunch parsley
• 4 oysters
• 8 tablespoons water
• juice of ½ lemon
• 1 level teaspoon sugar
• 200 ml (⅓ pint) red wine