Seafood Stew with Fennel and Thyme

Name: Seafood Stew with Fennel and Thyme
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 bay leaves; 2 Tbsps (1/4 stick) butter; 907 grams clam juice; 237 milliliters crème fraîche; 237 milliliters dry white wine; 2 larges egg yolks; 473 milliliters diced trimmed fennel bulb; 794 grams thick halibut fillets, cut into 1 1/2-inch pieces; 473 milliliters finely chopped leeks (white and pale green parts only); 680 grams mussels, scrubbed, debearded; 591 milliliters chopped onions; 12 parsley sprigs plus 1/2 cup chopped parsley; 283 grams sea scallops; 4 larges fresh thyme sprigs

Seafood Stew with Fennel and Thyme might be just the main course you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 458 calories, 36g of protein, and 17g of fat. This recipe serves 6. Autumn will be even more special with this recipe. A mixture of onions, thyme sprigs, leeks, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and pescatarian diet.

Instructions

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.

Ingredients you will need

Vegetable

Mussels

Parsley

Onion

Wine

Equipment you will use

Measuring Cup

Slotted Spoon

Sieve

Bowl

Pot

Add enough water to cooking liquid to measure 2 cups total.

Ingredients you will need

Water

Remove mussels from shells if desired.

Ingredients you will need

Mussels

Pasta Shells

Melt butter in same large pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add remaining 1 1/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 7 minutes.

Ingredients you will need

Fennel

Onion

Leek

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.

Ingredients you will need

Fresh Thyme

Bay Leaves

Clam Juice

Vegetable

Parsley

Mussels

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.

Ingredients you will need

Fresh Thyme

Bay Leaves

Scallops

Halibut

Parsley

Broth

Equipment you will use

Slotted Spoon

Bowl

Whisk crème fraîche and egg yolks in medium bowl to blend.

Ingredients you will need

Creme Fraiche

Egg Yolk

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Salt And Pepper

Scallops

Halibut

Mussels

Parsley

Stew

Egg Yolk

Equipment you will use

Whisk

Frying Pan

Pot

Serve in warmed shallow bowls.

Equipment you will use

Bowl

*Crème fraîche is sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F).

Ingredients you will need

Whipping Cream

Creme Fraiche

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.

Ingredients you will need

Buttermilk