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Normandy Seafood Stew
Food World

Normandy Seafood Stew 

Ingredients:

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

Course: lunch,main course,main dish,dinner

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