Yield: 1 servings
Measure | Ingredient |
---|---|
1½ cup | Bottled clam juice |
1 cup | Chopped onion |
½ cup | Riesling wine |
1 tablespoon | Minced garlic |
1 tablespoon | Minced fresh thyme or 1 teaspoon dried |
12 \N | Clams; scrubbed |
10 ounces | Orange roughy fillets; cut into 1-inch |
\N \N | ; pieces |
6 larges | Uncooked shrimp; peeled, deveined |
6 larges | Sea scallops |
⅓ cup | Whipping cream |
3 tablespoons | Unsalted butter |
4 cups | Thinly sliced green cabbage; (about 1/2 medium |
\N \N | ; head) |
1 large | Carrot; peeled, grated |
Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes. Add clams. Cover and cook until clams open, about 6 minutes. Using tongs, transfer clams to bowl. Discard any clams that do not open. Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes. Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams. Add cream and boil until liquid is reduced to ¾ cup, about 25 minutes.
Meanwhile, melt butter in heavy large skillet over medium-high heat. Add cabbage and carrot and saute until cabbage wilts, about 4 minutes.
Return shellfish mixture to Dutch oven and stir to heat through. Divide cabbage mixture between 2 shallow soup bowls. Ladle shellfish stew over.
Serves 2.
Bon Appetit May 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.