A creamy, herby, comforting bowl of seafood.
• Prep time: 5 minutes
• Cook time: 30 minutes
• Yield: Serves 6
• 2 bay leaves
• 2 tbsps butter
• 2 large egg yolks
• 1 cup crème fraîche
• 1 cup dry white wine
• 10 ounces sea scallops
• 4 large fresh thyme sprigs
• 2 1/2 cups chopped onions
• 4 x 8 ounce bottles clam juice
• 2 cups diced trimmed fennel bulb
• 1 1/2 pounds mussels, scrubbed debearded
• 12 parsley sprigs plus 1/2 cup chopped parsley
• 1 3/4 pounds thick halibut fillets, cut into 1 1/2 inch pieces
• 2 cups finely chopped leeks (white and pale green parts only)
- 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 saut? 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.
This great family recipe is thanks to bon appetit at https://www.bonappetit.com/recipe/seafood-stew-with-fennel-and-thyme