Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 5 tablespoons | Extra virgin olive oil |
| 12 \N | Mussels |
| 1 pounds | Cockles; Manila clams, or |
| \N \N | ; littleneck clams |
| 4 cups | Fish stock; up to 5 |
| ¼ \N | Bulb fresh fennel; sliced |
| 4 smalls | Carrots; peeled |
| 1 cup | Dry white wine |
| 1 pounds | Jumbo shrimp; (prawns), peeled |
| 12 ounces | Salmon fillet; in 3-inch chunks |
| 12 ounces | Sea bass fillet; in 3-inch chunks |
| 1 bunch | Scallions; trimmed to 3-inch |
| \N \N | ; lengths |
| \N \N | Salt and freshly ground white pepper to |
| \N \N | ; taste |
| 4 cups | Cooked borlotti; (cranberry) beans |
Heat 2 tablespoons of the oil in a heavy 4 to 5 quart saucepan or shallow casserole. Add the mussels and cockles or clams, cover, and steam over medium heat until they open, about 10 minutes. Remove the mussels and cockles from the pan with a slotted spoon, place in a bowl and cover.
Add 4 cups of the fish stock and the fennel, carrots, and wine to the saucepan, bring to a simmer, and add the shrimp. Cook about a minute, until the shrimp turn pink, then remove them with a slotted spoon. Place in a dish and cover.
Add the salmon and bass to the pan, cook about 2 minutes, turn the pieces of fish, then return the shrimp, mussels, and cockles to the pan. Add the scallions and season the stock with salt and pepper. Add the beans, bring to a simmer, and if necessary, add the additional stock. Stir in the remaining olive oil and serve in shallow bowls.
Yield: 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9178 Converted by MM_Buster v2.0l.