Pescatarian Classic Mirepoix
Mirepoix is one of those foundational building blocks that quietly makes everything taste better, and this version keeps it beautifully simple. Onion, carrot, and celery are slowly coaxed in butter over medium-low heat until they turn soft, pale, and deeply fragrant — no browning, just pure, sweet vegetable flavor. That gentle cooking process is the whole secret: patience transforms three humble ingredients into something that elevates every pot of chowder, fish stew, or seafood braise it touches. For anyone cooking seafood-forward meals regularly, having a reliable mirepoix recipe in your back pocket is genuinely a game-changer. Stir it into a cioppino base, use it to build a court-bouillon for poaching fish, or let it anchor a creamy bisque — the applications are nearly endless. An optional bay leaf adds a subtle herbal note while everything simmers, and the whole batch can be refrigerated for up to three days so you're always ready to start a great meal.
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 1 large yellow onion (about 2 cups), cut into ¼-inch dice
- 2 medium carrots (about 1 cup), peeled and cut into ¼-inch dice
- 2 stalks celery (about 1 cup), cut into ¼-inch dice
- ¼ tsp kosher salt
- 1 bay leaf (optional)
Instructions
- 1
Melt the butter in a large skillet or saucepan over medium-low heat until foamy and just beginning to subside.
- 2
Add the onion, carrots, celery, and salt, then stir to coat everything in the butter. Add the bay leaf, if using.
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