1bouquet garni (Use parsley stems, fresh thyme branches and dried bay leaves)
1 3⁄4lbswhite fish fillets, such as halibutor 1 3/4lbsflounder, patted dry, cut into 2-inch pieces
1cupcreme fraiche or 1 cupheavy cream
1⁄2cupfresh Italian parsley, coarsely chopped
peel from 1/2 lemon, cut into matchstick-size strips(white pith removed)
sea salt & freshly ground black pepper
Serving Size: 1 (639) g
Servings Per Recipe:6
Calories from Fat 233 g44 %
Total Fat 26 g39 %
Saturated Fat 13.3 g66 %
Cholesterol 257.4 mg 85 %
Sodium 863 mg 35 %
Total Carbohydrate18.5 g 6 %
Dietary Fiber 2.5 g10 %
Sugars 3.2 g12 %
Protein 49.2 g 98 %
Combine mussels, wine, 1 chopped onion and parsley stems in copper or stainless steel casserole. Cover and bring to boil over medium-high heat. Cook just until mussels open, shaking pan often, about 8 minutes (discard any mussels that do not open). Strain and reserve cooking liquid, adding water if necessary to make 2 cups total. Transfer mussels to large bowl; remove meat from shell. Reserve meat; discard shells.
Melt butter in same casserole over medium heat. Add remaining chopped onion, leeks and fennel. Saute until onion and fennel are translucent and leeks are almost tender, about 5 minutes. Add reserved cooking liquid, fish stock and bouquet garni. Simmer until vegetables are tender and liquid has reduced by about 1/3, about 20 minutes. Add fish and scallops. Cook until fish and scallops are almost cooked through, about 4 minutes. Transfer fish and scallops to warm bowl. Discard bouquet garni.
Whisk creme fraiche and egg yolks in medium bowl to blend. Gradually whisk in 1/2 cup seafood cooking liquid. Whisk cream mixture back into seafood cooking liquid in casserole. Cook until liquid thickens just slightly, stirring constantly, about 3 minutes (do not boil). Add mussels, fish, scallops and any accumulated juices from bowl to casserole. Cook just until seafood is heated through. Season stew to taste with salt and pepper. Stir in parsley and lemon peel. Cook 2 minutes longer.
Ladle stew into bowls and serve immediately.
NOTE: Use parsley stems, fresh thyme branches and dried bay leaves for the bouquet garni.