Seafood Stew with Fennel and Thyme Recipe

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Ingredients

Count

Nutrition

959

Calories

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Ingredients:

Serving

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

Directions:

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.
Melt butter in same large pot over medium heat. Add remaining 1 1/4 cups onions, leeks, and fennel and sauté 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.
Whisk crème fraîche 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.
*Crème fraîche is sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	959.19 Kcal (4016 kJ)
Calories from fat	576.95 Kcal
		% Daily Value*
Total Fat	64.11g	99%
Cholesterol	266.76mg	89%
Sodium	1365.5mg	57%
Potassium	1342.12mg	29%
Total Carbs	38.79g	13%
Sugars	9.59g	38%
Dietary Fiber	2.87g	11%
Protein	49.29g	99%
Vitamin C	31mg	52%
Vitamin A	0.4mg	13%
Iron	7.7mg	43%
Calcium	150.4mg	15%

Amount Per 100 g
Calories	136.17 Kcal (570 kJ)
Calories from fat	81.91 Kcal
		% Daily Value*
Total Fat	9.1g	99%
Cholesterol	37.87mg	89%
Sodium	193.86mg	57%
Potassium	190.54mg	29%
Total Carbs	5.51g	13%
Sugars	1.36g	38%
Dietary Fiber	0.41g	11%
Protein	7g	99%
Vitamin C	4.4mg	52%
Vitamin A	0.1mg	13%
Iron	1.1mg	43%
Calcium	21.3mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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