Ingredients
- 6 pieces/8 oz sea scallops
- 6 pieces/6 oz shrimp
- 1 lb mussels
- 1 lb clams
- 1.5 lb fish (salmon, halibut, mahi)
- 2 lb potatoes (turned, rose)
- 6 oz pearl onions
- 1 lb mushrooms (chanterelles)
- SAUCE:
- 2 oz onion
- 2 oz carrots
- 2 oz celery
- 2 oz leek
- 2 cloves garlic
- 1 bunch rosemary
- 1 bunch parsley
- 2 Qt. red wine
- 2 c fish stock
- 1 c clam juice
- 1 c veal stock
- 4 oz butter
- 1 oz flour
- salt & pepper to taste
- pinch of sugar
Directions
TO MAKE SAUCE:
Dice all the vegetables and sauté with butter (3 oz). Add the red wine, the fish stock, the veal stock and the clam juice. Cook slowly until you have three cups of liquid left. Strain. Add salt and pepper to taste. Finish, if necessary, with 1 tablespoon of roux.
FRICASSEE:
Cook the turned potatoes in water. Sauté the chanterelles with butter. Caramelize the pearl onions with a little butter and sugar. Set all aside. These will all be sautéed together at the end. Mussels and clams are cooked with onion and white wine. Cook the seafood in the sauce.
TO SERVE:
Distribute evenly into six bowls the fish, sauce and shellfish. Sauté together the potatoes, mushrooms and pearl onion with a little butter. Then divide and place vegetables atop the seafood of each serving. Enjoy!
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Submitted 4/16/06.
Source:
Submitted By: b smith
Seafood Fricassée