Normandy Seafood Stew
Ingredients
- 3 cups chopped onion, divided
- 1 cup dry white wine
- 30 medium mussels (about 1 1/2 pounds), scrubbed and debearded
- 6 flat-leaf parsley sprigs, divided ⓘ
- 2 tablespoons butter ⓘ
- 2 1/2 cups finely chopped fennel bulb ⓘ
- 2 cups finely chopped leeks (about 1 pound) ⓘ
- 4 cups boiling water ⓘ
- 2 extralarge fish-flavored bouillon cubes (such as Knorr) ⓘ
- 3 thyme sprigs ⓘ
- 1 bay leaf
- 1/2 cup half-and-half ⓘ
- 1/4 cup creme fraiche ⓘ
- 2 large egg yolks ⓘ
- 1 3/4 pounds cod or other firm white fish fillets, cut into 1-inch pieces ⓘ
- 12 ounces sea scallops ⓘ
- 1/4 cup chopped fresh flat-leaf parsley ⓘ
- 1 tablespoon (1-inch) julienne-cut lemon rind ⓘ
- 1/2 teaspoon sea salt ⓘ
Instructions
- 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, reserving liquid, and discard solids. Remove meat from mussels. Discard shells.
- Place Dutch oven over medium heat; melt butter. Add 1 1/2 cups onion, fennel, and leeks; cook 10 minutes or until tender, stirring occasionally. Combine water and bouillon, stirring until bouillon cubes dissolve. Add bouillon mixture and reserved cooking liquid to onion mixture, stirring to combine.
- Place the remaining 3 parsley sprigs, thyme, and bay leaf on a double layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Combine the cheesecloth bag and broth mixture; bring to a boil. Reduce heat, and simmer 10 minutes. Remove bag, and discard.
- Combine the half-and-half, creme fraiche, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add 1 1/2 cups hot broth mixture to egg mixture, stirring constantly with a whisk. Return egg mixture to pan. Cook 5 minutes or until soup thickens slightly (do not boil), stirring constantly. Add fish and scallops; cook 5 minutes or until fish is done, stirring frequently. Stir in mussels, 1/4 cup chopped parsley, and lemon rind; cook 1 minute or until thoroughly heated. Stir in salt and pepper.
Nutrition & Diet Analysis (per serving)
970
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).