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Seafood Stew with Fennel and Thyme

Mpasta&rice22

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5
prepare
cook
6
serves

INGREDIENTS

1 cup dry white wine
6 oz. clam juice
4 large fresh thyme sprigs
2 bay leaves
1 3⁄4 lb. Thick halibut fillets, cut into 1 1/2" pieces
10 oz. sea scallops
1 cup crème fraîche
2 large egg yolks
2 1⁄2 cup onions, chopped
12 parsley sprigs, plus 1/2 cup chopped parsley
2 tbsp. butter
2 cup leeks (white and pale green parts only), finely chopped
2 cup fennel bulb, diced trimmed
1 1⁄2 lb. fresh cultured blue mussels

INSTRUCTIONS

  1. 1
    Combine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot; bring to boil. Cover and cook until mussels open, shaking pot often, about 5 minutes. Using slotted spoon, transfer mussels to large bowl to cool (discard any mussels that do not open).
  2. 2
    Strain cooking liquid into large measuring cup; discard vegetables in strainer. Add enough water to cooking liquid to measure 2 cups total. Remove mussels from shells if desired.
  3. 3
    Melt butter in same large pot over medium heat. Add remaining 1 1/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 7 minutes. Add reserved mussel cooking liquid, 4 parsley sprigs, clam juice, thyme sprigs, and bay leaves. Simmer uncovered until vegetables are tender and liquid has reduced by 1/3, about 25 minutes.
  4. 4
    Add halibut and scallops to broth and simmer until just opaque in center, about 4 minutes. Using slotted spoon, transfer halibut and scallops to bowl. Discard parsley sprigs, thyme sprigs, and bay leaves.
  5. 5
    Whisk crème fraîche and egg yolks in medium bowl to blend. Whisk in 1/2 cup hot cooking liquid from pot. Gradually stir yolk mixture into stew. Cook over medium heat until liquid thickens slightly, stirring constantly, about 5 minutes (do not allow mixture to boil). Return halibut, scallops, and mussels to pan. Cook until halibut is heated through, stirring often, about 5 minutes. Stir in 1/2 cup chopped parsley.
  6. 6
    Season with salt and pepper. Serve in warmed shallow bowls.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: Epicurious.com

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cuisines North & South American, Other North American
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