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Entree, Seafood

Seafood au Nage

The name is a bit of a pun, ‘nage’ is the French word for ‘swimming’, and when used in cooking, it means a fish ‘swimming’ in the sauce you used to cook it in. This is a great recipe for the galley cook, using only one pot, and adaptable to whatever was caught that day.


Serves: 2



  • 1 medium yellow onion, finely diced.
  • 1 small bell pepper, seeded and finely diced.
  • 6 cilantro or Italian parsley leaves, finely sliced.
  • 6 Tbsp lime juice
  • 1/2 tsp sugar
  • 1/2 c white vinegar or white wine vinegar
  • Salt and pepper to taste
  • Chili sauce
  • About ½ lb. seafood (see variants)



  1. Combine all the broth ingredients in a large pot. Add ¾ cup water, and chili sauce to taste.
  2. Heat the broth and let simmer for 20 minutes.
  3. Drop in seafood and simmer gently, 5 minutes.
  4. Remove seafood and put into deep soup bowls, then pour a bit of the broth over. You do not want to cover your fish. Remember, this is a sauce, not a soup!


Just about anything that swims in the sea will do well in this lime-chili broth. Here are a few suggestions:

  • 10 Crayfish
  • 2 lobster tails (split)
  • 1/2 lb Chunked white fish (cod)
  • 10-12 clams
  • 15 mussels

…Or pretty much anything that swims.



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