RECIPE of the MONTH
Seafood Stew with Fennel & Thyme
1 1/2 pounds mussels, scrubbed, debearded
2 1/2 cups chopped onions
1 cup dry white wine
12 parsley sprigs plus 1/2 cup chopped parsley
2 tablespoons (1/4 stick) butter
2 cups finely chopped leeks (white and pale green parts only)
2 cups diced trimmed fennel bulb
4 8-ounce bottles clam juice
4 large fresh thyme sprigs
2 bay leaves
1 3/4 pounds thick halibut fillets, cut into 1 1/2-inch pieces
10 ounces sea scallops
1 cup crème fraîche*
2 large egg yolks
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 measuring cup; discard
vegetables in strainer. Add enough water to cooking liquid to
measure 2 cups total. Remove mussels from shells if desired.
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. 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.
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. Season with
salt and pepper. Serve in warmed shallow bowls.
*Crème fraîche is sold at some supermarkets. If unavailable,
heat 1 cup whipping cream to lukewarm (85°F). Remove from
heat and mix in 2 tablespoons buttermilk. Cover and let stand
in warm, draft-free area until slightly thickened, 24 to 48 hours,
depending on temperature of room.
Refrigerate until ready to use.
|
