Ingredients :

• Hake — This is the base fish, and it’s a great choice. Firm, it doesn’t fall apart during cooking and absorbs the broth’s flavors well. You can substitute pollock or cod, but avoid delicate fish like sea bass—they fall apart before they’re even fully cooked.
• Salmon — It brings richness and a different texture than hake—more tender, more decadent. When you cut a piece in the blanquette, the inside is still slightly rosy, almost silky. Standard Atlantic salmon is more than enough; no need to spend extra here.
• Scallops — They change everything. A more pronounced briny dimension than the fish, and a firm, pearly texture when properly cooked. The only pitfall: they cook in two minutes. After that, they turn rubbery. Add them truly last.
• Heavy cream — Use full-fat cream, not light. Light cream curdles when heated—the sauce separates into a grainy, unappealing texture. Full-fat cream holds together, incorporates well into the roux, and gives the velvety consistency you’re after.