Normandy Seafood Stew

Name: Normandy Seafood Stew
Ingredients: 1 1/2 pounds live mussels, scrubbed, debearded; 1 cup dry white wine, such as Sauvignon Blanc; 2 medium onions, chopped, divided; 5 fresh Italian parsley stems; 2 tablespoons (1/4 stick) unsalted butter; 2 large leeks (white part only), chopped; 1 fennel bulb, trimmed, chopped; 4 cups fish stock; 1 bouquet garni - (a mixture of herbs used to impart flavor to soups and other simmered dishes. The herbs are enclosed in cheesecloth or a similarly porous container to prevent them from escaping during cooking.; 1 3/4 pounds white fish fillets, such as halibut or flounder, patted dry, cut into 2-inch pieces; 8 ounces sea scallops; 1 cup creme fraiche or heavy cream; 2 large egg yolks; 1/2 cup fresh Italian parsley leaves, coarsely chopped; Peel from 1/2 lemon, cut into matchstick-size strips (white pith removed); Sea salt and freshly ground black pepper

"Recipe Courtesy of Cooking.com...."

INGREDIENTS

•

1 1/2 pounds live mussels, scrubbed, debearded

•

1 cup dry white wine, such as Sauvignon Blanc

•

2 medium onions, chopped, divided

•

5 fresh Italian parsley stems

•

2 tablespoons (1/4 stick) unsalted butter

•

2 large leeks (white part only), chopped

•

1 fennel bulb, trimmed, chopped

•

4 cups fish stock

•

1 bouquet garni - (a mixture of herbs used to impart flavor to soups and other simmered dishes. The herbs are enclosed in cheesecloth or a similarly porous container to prevent them from escaping during cooking.

•

1 3/4 pounds white fish fillets, such as halibut or flounder, patted dry, cut into 2-inch pieces

•

8 ounces sea scallops

•

1 cup creme fraiche or heavy cream

•

2 large egg yolks

•

1/2 cup fresh Italian parsley leaves, coarsely chopped

•

Peel from 1/2 lemon, cut into matchstick-size strips (white pith removed)

•

Sea salt and freshly ground black pepper

Go To Recipe

review