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Luxe Bay-Scallop Stew



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Luxe Bay-Scallop Stew

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

[ * peeled and cut into medium dice] [ ** stalks and outer layer removed,
then cut into medium dice] [*** may substitute 2 cups clam juice plus 2
cups water]

I. Tie fresh basil, dill, and taragon in cheesecloth. Save a little extra
for garnish

II. Heat olive oil over low heat in a large saucepan with carrot, onion,
and fennel. Stir occasionally until vegetables are softened but not brown.
Add leek, garlic and saffron and cook and stir until soft. Add fish broth
and herb sachet. Bring both to a simmer, cook for 5 minutes, then add
vinegar and season to taste with salt and a little cayenne. Strain 2 cups
of broth into a small saucepan. Reserve the remaining broth and vegetables.

III.Meanwhile, heat water in a small saucepan. When it boils, add 1
tablespoon salt and green beans. When just tender, transfer then to a bowl
of cold water with a slotted spoon. Add the diced potato and cook until
just tender. Drain. Prepare tomato. (Recipe may be done ahead to this
point.)



Ingredients:

1/4 c Olive Oil (Ext.Virg. pref.)
1 Lg. Carrot*
1 Med. Onion
1 Fennel Bulb * **
1 Large Leek, white part only*
6 cl Garlic, peeled & sliced thin
1/8 ts Saffron threads
4 c Fish broth ***
1 tb Fresh Basil
1 tb Dill
1 tb Tarragon
3 tb Wine Vinegar (Champagne
-preffered, more to taste)
Salt & Pepper to taste
2 oz French Green Beans, blanced
- & cut into 1-1/4" peices
1 Med. Potato (new or red)*
1 Sm. Tomato, Seeded *
3/4 lb Bay scallops

Serves:

6 Servings
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