Seafood Stew with Fennel and Thyme

Seafood Stew with Fennel and Thyme
Photo by Noel Barnhurst

Ingredients

  • 2 large egg yolks
  • 1 ¾ pounds thick halibut fillets, cut into 1 1/2-inch pieces
  • 2 cups leeks
  • 10 ounces sea scallops
  • 2 ½ cups onions
  • 1 ½ pounds mussels
  • 2 tablespoons butter
  • + 8 more ingredients
    • 1 cup dry white wine
    • 1 cup crème fraîche
    • 2 cups fennel bulb
    • 4 8-ounce bottles clam juice
    • ½ cup parsley
    • 4 large fresh thyme
    • 2 bay leaves
    • 12 parsley

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). Strain cooking liquid into large m...

View full recipe at Epicurious

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