Normandy Seafood Stew

Name: Normandy Seafood Stew
Ingredients: 3 cups chopped onion, divided; 1 cup dry white wine; 30 medium mussels (about 1 1/2 pounds), scrubbed and debearded; 6 flat-leaf parsley sprigs, divided; 2 tablespoons butter; 2 1/2 cups finely chopped fennel bulb; 2 cups finely chopped leeks (about 1 pound); 4 cups boiling water; 2 extralarge fish-flavored bouillon cubes (such as Knorr); 3 thyme sprigs; 1 bay leaf; 1/2 cup half-and-half; 1/4 cup creme fraiche; 2 large egg yolks; 1 3/4 pounds cod or other firm white fish fillets, cut into 1-inch pieces; 12 ounces sea scallops; 1/4 cup chopped fresh flat-leaf parsley; 1 tablespoon (1-inch) julienne-cut lemon rind; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper

20 ingredients

4 steps

Ingredients

3 cups chopped onion, divided
1 cup dry white wine
30 medium mussels (about 1 1/2 pounds), scrubbed and debearded
6 flat-leaf parsley sprigs, divided
2 tablespoons butter
2 1/2 cups finely chopped fennel bulb
2 cups finely chopped leeks (about 1 pound)
4 cups boiling water
2 extralarge fish-flavored bouillon cubes (such as Knorr)
3 thyme sprigs
1 bay leaf
1/2 cup half-and-half
1/4 cup creme fraiche
2 large egg yolks
1 3/4 pounds cod or other firm white fish fillets, cut into 1-inch pieces
12 ounces sea scallops
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon (1-inch) julienne-cut lemon rind
1/2 teaspoon sea salt
1/4 teaspoon black pepper

Directions

1

Combine 1 1/2 cups onion, wine, mussels, and 3 parsley sprigs in a Dutch oven; bring to a boil over medium-high heat. Cover and cook 2 minutes or until mussels open; discard any unopened shells. Remove mussels with a slotted spoon; set aside. Strain cooking liquid through a sieve into a bowl, reserving liquid, and discard solids. Remove meat from mussels. Discard shells.
2

Place Dutch oven over medium heat; melt butter. Add 1 1/2 cups onion, fennel, and leeks; cook 10 minutes or until tender, stirring occasionally. Combine water and bouillon, stirring until bouillon cubes dissolve. Add bouillon mixture and reserved cooking liquid to onion mixture, stirring to combine.
3

Place the remaining 3 parsley sprigs, thyme, and bay leaf on a double layer of cheesecloth. Gather the edges of the cheesecloth together, and tie securely. Combine the cheesecloth bag and broth mixture; bring to a boil. Reduce heat, and simmer 10 minutes. Remove bag, and discard.
4

Combine the half-and-half, creme fraiche, and egg yolks in a medium bowl, stirring well with a whisk. Gradually add 1 1/2 cups hot broth mixture to egg mixture, stirring constantly with a whisk. Return egg mixture to pan. Cook 5 minutes or until soup thickens slightly (do not boil), stirring constantly. Add fish and scallops; cook 5 minutes or until fish is done, stirring frequently. Stir in mussels, 1/4 cup chopped parsley, and lemon rind; cook 1 minute or until thoroughly heated. Stir in salt and pepper.