SEAFOOD POT AU FEU
This robust seafood stew will feed a crowd.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 21
Steps:
- Bring a stockpot of water to a boil over high heat. Add lobsters, cover, and cook 3 minutes; drain. Hold lobsters with a towel and twist off tails and claws. Remove meat from tails and claws; refrigerate. Reserve lobster shells and bodies.
- Cut 1 leek into 1/4 inch dice; let stand in a bowl of water for 5 minutes. Lift out of water; drain. Chop 1 carrot, celery, half the fennel, and 1 clove garlic into 1/4 inch dice.
- Heat 1 teaspoon butter in a large saucepan over medium heat. Add the chopped leek, onion, carrot, celery, fennel, garlic, fennel seeds, 6 sprigs thyme, and tarragon; cook, stirring occasionally, until vegetables are soft and aromatic, 3 to 4 minutes. Add lobster shells and bodies; cook, stirring occasionally, 2 to 3 minutes.
- Add wine, bay leaf, tomatoes, parsley, and 8 cups water. Raise heat to high; bring to a boil. Reduce heat to medium low; simmer until very flavorful, 1 hour.
- Meanwhile, halve remaining leek and cut into 1/4-inch-thick slices. Place in a bowl of water for 5 minutes; lift out of water and drain. Slice remaining carrots into 1/8-inch-thick matchsticks. Cut remaining fennel into 1/4-inch dice. Using the side of a knife, smash remaining garlic clove; set vegetables aside.
- Remove stock from heat and strain, pressing on solids. Discard solids.
- Melt remaining 2 teaspoons butter in a large shallow saucepan over medium heat. Add sliced leeks, carrots, fennel, garlic, remaining 2 sprigs of thyme, salt, and pepper; cook until tender, about 7 minutes. Add stock; raise heat and bring to a boil. Reduce heat to medium low; simmer for 20 minutes. Meanwhile, slice lobster-tail meat into medallions but leave claw meat whole; set aside. Add scallops and halibut to stock; adjust heat to maintain bare simmer and poach for about 1 minute. Add lobster meat, adjust heat again, and poach until fish is opaque and lobster is cooked through, 3 to 4 minutes. Discard garlic clove and thyme sprigs. Stir in watercress and sauternes, if using. Serve immediately.
Nutrition Facts : Calories 236 g, Cholesterol 86 g, Fat 5 g, Fiber 1 g, Protein 34 g, Sodium 417 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wise King
[email protected]This recipe is a keeper! I've made it several times now and it's always a hit. The broth is so flavorful and the seafood is always cooked perfectly.
Sazedul Haque
[email protected]This dish was amazing! I loved the combination of flavors and the seafood was cooked perfectly. I would definitely make this dish again.
Martin Nyangono Ndongo
[email protected]This recipe was a bit too complicated for me. I think I would have preferred a simpler recipe.
Lawal Obelawo Olayiwola
[email protected]The broth was a bit bland for my taste. I think I would have added more salt and pepper.
HPL GAMER
[email protected]This dish was a bit too fishy for my taste. I think I would have preferred it with less seafood.
Cornelia Potts
[email protected]I made this dish for a special occasion and it was a huge success! Everyone loved it. The broth was so flavorful and the seafood was cooked perfectly. I would definitely make this dish again for a special occasion.
Mach Fanti (Machyboy)
[email protected]This recipe was easy to follow and the results were amazing! The seafood was cooked perfectly and the broth was so flavorful. I served this dish with some crusty bread and it was a perfect meal.
eskindir berhanu
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of seafood. But I'm so glad I did! The broth was incredible, and the seafood was cooked perfectly. I'll definitely be making this dish again.
Kh Fuad
[email protected]This dish was delicious! The broth was rich and flavorful, and the seafood was cooked perfectly. I would definitely make this dish again.
Al Wahab
[email protected]I've made this seafood pot-au-feu several times now, and it's always a crowd-pleaser. The flavors are incredible, and the seafood is always cooked to perfection. I highly recommend this recipe!
Malik Ahtisham
[email protected]This seafood pot-au-feu was a hit with my family! The broth was so flavorful and the seafood was cooked perfectly. I especially loved the mussels and shrimp. I served this dish with some crusty bread and a green salad, and it was a perfect meal.