Seafood pot au feu
6 Servings
Quantity | Ingredient | |
---|---|---|
2 | pounds | Lobster |
2 | smalls | Leeks |
3 | mediums | Carrots -- peeled |
1 | Stalk celery -- peeled, | |
Strings remo | ||
1 | medium | Fennel bulb -- trimmed |
2 | Cloves garlic -- peeled | |
1 | tablespoon | Unsalted butter |
1 | medium | Onion -- chopped |
1 | teaspoon | Fennel seed -- toasted |
8 | Sprigs thyme | |
4 | Sprigs tarragon | |
1 | cup | Dry white wine |
1 | Whole bay leaf | |
4 | Whole canned tomatoes -- | |
Broken up | ||
10 | Sprigs parsley -- flat leaf | |
¾ | teaspoon | Salt |
⅛ | teaspoon | Freshly ground black pepper |
12 | Whole sea scallops -- | |
Cleaned | ||
1 | pounds | Halibut -- cubed |
½ | bunch | Watercress -- leaves only |
2 | tablespoons | Sauternes -- optional |
Bring a stockpot of water to a boil over high heat. Add lobsters, cover and cook for 3 minutes. Drain. Hold lobsters with a towel and twist off tails and claws. Remove meat from tails and claws; refrigerate. Reserve lobster shells and bodies. Cut 1 leek into ¼-inch dice; let stand in a bowl of water; drain. Chop one carrot, celery, half of fennel and 1 clove garlic into ¼-inch dice. Heat 1 teaspoon butter in a large saucepan over medium heat. Add the chopped leek, onion, carrot, celery, fennel, garlic, fennel seeds, 6 sprigs thyme and tarragon. Cook, stirringoccassionally, until vegetables are soft and aromatic, 3 ro 4 minutes. Add lobster shells and bodies; cook, stirring occassionally, 2 to 3 minutes. Add wine, bay leaf, tomatoes, parsley and 8 cups water. Raise heat to high and bring to a boil. Reduce heat to medium low and simmer for about 1 hour. Halve remaining leek and cut into ¼-inch thick slices. Place in a bowl of water for 5 minutes, then drain. Slice remaining carrots into ⅛-inch matchsticks; cut remaining fennel into ¼-inch dice. Smash the remaining garlic clove. Set all vegetables aside. Remove stock from heat and strain, pressing on solids. Discard solids. Melt remaining 2 teaspoons butter in a large shallow saucepan over medium heat. Add sliced leeks, carrots, fennel, garlic, remaining 2 sprigs of thyme and salt and pepper, cook until tender, about 7 minutes. Add stock, raise heat and bring to a boil. Reduce heat to medium low and simmer for 20 minutes. Meanwhile, slice lobster-tail meat into medallions bytleave claw meat whole; set aside. Add scallops and halibut to stock; adjust heat to maintain bare simmer and poach for 1 minute. Add lobster meat, adjust heat and poach until fish is opaque and lobster is cooked through about 3 to 4 minutes. Discard garlic clove and thyme sprigs. Stir in watercress and sauternes, if using.
Serve immediately.
Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve