Bon Appetit/October 2003

Seafood Stew with Fennel and Thyme
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds mussels, scrubbed, debearded 2-1/2 cups chopped onions 1 cup dry white wine
12 parsley sprigs plus 1/2 cup chopped parsley 2 tablespoons (1/4 steak) butter 2 cups finely chopped leeks (white and pale green parts only)
2 cups diced trimmed fennel bulb 4 8-ounce bottles clam juice 4 large fresh thyme sprigs
2 bay leaves 1-3/4 pounds thick halibut fillets, cut into 1-1/2 inch pieces 10 ounces sea scallops
1 cup creme fraiche 2 large egg yolks



1 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.
2 Melt butter in same large pot over medium heat. Add remaining 1-1/4 cups onions, leeks, and fennel and saute 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.
3 Whisk creme fraiche 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.

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