 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
Hey, I love Pot au Feu and this is one of the best! It's time to make the chowdah! *wink* Ingredients:
1 medium onion, diced fine |
1 stalk celery, minced |
2 to 3 cloves garlic, minced |
2 tablespoons oil |
3 large tomatoes, peeled, diced |
1 medium carrot, grated |
1 quart strong clam or fish stock |
pinch saffron |
3 sprigs parsley, dill and basil, coarsely chopped |
2 pounds potatoes, peeled, diced small |
1 pound shrimp, peeled |
1 pound fresh scallops |
1/2 pound crabmeat |
1/2 pound mussels, out of shell |
1 pound white fish fillets, cut up |
2 cups cream |
Directions:
1. Saute onions, celery and garlic in oil until translucent.
2. Add carrots and tomatoes, stir over heat, then add stock.
3. Bring to boil, add saffron and herbs.
4. Cook 20 minutes on low heat.
5. Add potatoes; cook until tender.
6. Add seafood, heat, season to taste with salt and pepper, then stir in cream.
7. This is a meal for a small crowd! *smile*
|
|