Best French Country Fish Mussel Stew Recipes

SEAFOOD STEW WITH FENNEL AND THYME

Seafood Stew with Fennel and Thyme image

Categories Soup/Stew Milk/Cream Fish Herb Shellfish Vegetable Sauté Stew Dinner Halibut Mussel Scallop Fennel Leek White Wine Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds mussels, scrubbed, debearded
2 1/2 cups chopped onions
1 cup dry white wine
12 parsley sprigs plus 1/2 cup chopped parsley
2 tablespoons (1/4 stick) butter
2 cups finely chopped leeks (white and pale green parts only)
2 cups diced trimmed fennel bulb
4 8-ounce bottles clam juice
4 large fresh thyme sprigs
2 bay leaves
1 3/4 pounds thick halibut fillets, cut into 1 1/2-inch pieces
10 ounces sea scallops
1 cup crème fraîche*
2 large egg yolks

Steps:

Combine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot; bring to boil. Cover and cook until mussels open, shaking pot often, about 5 minutes. Using slotted spoon, transfer mussels to large bowl to cool (discard any mussels that do not open). Strain cooking liquid into large measuring cup; discard vegetables in strainer. Add enough water to cooking liquid to measure 2 cups total. Remove mussels from shells if desired.
Melt butter in same large pot over medium heat. Add remaining 1 1/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 7 minutes. Add reserved mussel cooking liquid, 4 parsley sprigs, clam juice, thyme sprigs, and bay leaves. Simmer uncovered until vegetables are tender and liquid has reduced by 1/3, about 25 minutes. Add halibut and scallops to broth and simmer until just opaque in center, about 4 minutes. Using slotted spoon, transfer halibut and scallops to bowl. Discard parsley sprigs, thyme sprigs, and bay leaves.
Whisk crème fraîche and egg yolks in medium bowl to blend. Whisk in 1/2 cup hot cooking liquid from pot. Gradually stir yolk mixture into stew. Cook over medium heat until liquid thickens slightly, stirring constantly, about 5 minutes (do not allow mixture to boil). Return halibut, scallops, and mussels to pan. Cook until halibut is heated through, stirring often, about 5 minutes. Stir in 1/2 cup chopped parsley. Season with salt and pepper. Serve in warmed shallow bowls.
*Crème fraîche is sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

MUSSEL STEW WITH PINEAU DES CHARENTES

Mussel Stew with Pineau des Charentes image

Yield 4 Appetizer Servings

Number Of Ingredients 13

Ingredients

2 cups dry white wine
2 bay leaves
1 tablespoon chopped fresh thyme
Pinch of powdered saffron
Pinch of cayenne pepper
2 pounds mussels, scrubbed, debearded
3 tablespoons butter
1/2 cup chopped shallots
1 tablespoon chopped garlic
2 tablespoons all purpose flour
1/3 cup whipping cream
1/3 cup chopped fresh parsley
2 tablespoons Pineau des Charentes or 3 tablespoons white grape juice plus 1 1/2 tablespoons Cognac or other brandy

Steps:

Combine first 5 ingredients in large Dutch oven over high heat. Boil 3 minutes. Add mussels. Cover and cook until mussels open, about 4 minutes. Remove from heat. Using slotted spoon, transfer mussels to serving bowl, discarding any that do not open; cover and keep warm. Reserve cooking liquid.
Melt butter in heavy large skillet over medium heat. Add shallots and garlic and sauté 3 minutes. Add flour and stir 1 minute. Whisk in reserved cooking liquid. Boil until reduced to 3/4 cup, about 7 minutes. Whisk in cream and parsley. Reduce heat to medium and simmer until liquid is reduced to 1 cup, about 3 minutes. Mix in Pineau des Charentes. Season with salt and pepper. Pour sauce over mussels and serve.