Provencal Fish Stew
Serves 6
1 tablespoon + 2 tablespoons blended oil
2 leeks, julienne
1 onion, julienne
2 stalks celery, julienne
1 fennel bulb, julienne
3 tomatoes, rough chopped
3 cloves whole garlic, crushed
salt & pepper
6 cups lobster stock
12 sea scallops
1/4 pound salmon, cubed in 1" pieces
18 clams
18 mussels
1/2 pound rock shrimp
1/2 cup white winr
3 Tbsp Pernod
3 Tbsp butter
Saute the leeks, onion, celery and fennel in 1 tablespoon of the oil a
large saucepan over medium heat until vegetables are translucent. Add
the garlic and season with salt & pepper. Saute until the mixture begins
to brown. Add the stock and tomatoes and bring to a boil. Lower the
heat and simmer for 15 minutes. In another large saucepan heat the
remaining 2 tablespoons of the oil and sear the scallops and salmon.
Add the mussels, clams and shrimp and deglaze with the white wine &
Pernod. Add the stock; bring to a boil and cook until the clams &
mussels open, 5 to 6 minutes. Add the butter and adjust seasoning.
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