Normandy Seafood Stew

Normandy Seafood Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 3 cups chopped onion, divided
  • ¼ teaspoon black pepper
  • 2 cups finely chopped leeks (about 1 pound)
  • 6 flat-leaf parsley sprigs, divided
  • 12 ounces sea scallops
  • 2 large egg yolks
  • 2 large egg yolks
  • + 33 more ingredients
    • 30 medium mussels (about 1 1/2 pounds), scrubbed and debearded
    • ¼ cup crème fraîche
    • ½ teaspoon sea salt
    • 1 ¾ pounds cod or other firm white fish fillets, cut into 1-inch pieces
    • 2 ½ cups finely chopped fennel bulb
    • ¼ cup crème fraîche
    • 2 extralarge fish-flavored bouillon cubes (such as Knorr)
    • 2 tablespoons butter
    • ¼ cup chopped fresh flat-leaf parsley
    • ½ cup half-and-half
    • 2 ½ cups finely chopped fennel bulb
    • 3 thyme sprigs
    • 4 cups boiling water
    • 1 ¾ pounds cod or other firm white fish fillets, cut into 1-inch pieces
    • 2 extralarge fish-flavored bouillon cubes (such as Knorr)
    • ¼ teaspoon black pepper
    • 1 tablespoon (1-inch) julienne-cut lemon rind
    • 2 cups finely chopped leeks (about 1 pound)
    • 1 cup dry white wine
    • ¼ cup chopped fresh flat-leaf parsley
    • ½ cup half-and-half
    • 6 flat-leaf parsley sprigs, divided
    • 12 ounces sea scallops
    • 3 thyme sprigs
    • 1 bay leaf
    • 30 medium mussels (about 1 1/2 pounds), scrubbed and debearded
    • ½ teaspoon sea salt
    • 1 tablespoon (1-inch) julienne-cut lemon rind
    • 3 cups chopped onion, divided
    • 1 bay leaf
    • 2 tablespoons butter
    • 4 cups boiling water
    • 1 cup dry white wine

Combine 1 1/2 cups onion, wine, mussels, and 3 parsley sprigs in a Dutch oven; bring to a boil over medium-high heat. Cover and cook 2 minutes or until mussels open; discard any unopened shells. Remove mussels with a slotted spoon; set aside. Strain cooking liquid through a sieve into a bowl, res...

View full recipe at My Recipes

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