Normandy Style Seafood Stew
Makes 8 Servings
11/2 pounds mussels, scrubbed, debearded
1 medium sized yellow onion
1 cup dry white wine
10 sprigs of parsley plus 1/4 cup chopped
2 cups leeks, white and pale green part only, finely chopped
2 cups diced fennel bulb
2 tablespoons butter
13/4 pound halibut fillet, skin removed and cut into 11/2 inch pieces
10 ounces fresh sea scallops
1- 8 ounce bottle clam juice
24 ounces fish stock
4 sprigs fresh thyme
2 bay leaves
1/4 cup Calvados (apple liquor)
1 cup heavy cream
- Combine mussels, 11/4 cup chopped onions, wine, and 6 sprigs parsley in a 6-8 quart Dutch oven; bring to a boil. Cover and cook until mussels open, shaking pot often, about 5 minutes, Using a slotted spoon, transfer mussels to a large bowl to cool (discard any mussels that do not open). Strain cooking liquid into a bowl or large measuring cup; discard onions and parsley in strainer. Add 1 cup water to the mussel broth and set aside.
- Meanwhile, melt butter in the same Dutch oven over medium heat. Add remaining 11/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 8 minutes. Add your reserved mussel cooking liquid, 4 parsley sprigs, clam juice, fish stock, thyme sprigs, and bay leaves. Simmer uncovered until vegetables are tender and liquid has been reduced by 1/3, about 25 minutes. Add halibut and scallops to broth and simmer until just opaque in center, about 5 minutes. Using a slotted spoon, transfer halibut and scallops to a bowl. Discard parsley sprigs, thyme sprigs, and bay leaves.
- Serve in warm bowls with a crispy baguette and serve with your favorite bottle of white wine.