From lavannda@doramail.com Thu Jan  5 16:41:57 2006
Date: Thu, 5 Jan 2006 02:15:37 +0000 (UTC)
From: lavannda@doramail.com
Newsgroups: rec.food.recipes
Subject: Provencal Fish Stew
Followup-To: rec.food.cooking, rec.food.recipes

Provencal Fish Stew

Serves 6

1 tablespoon + 2 tablespoons blended oil 
2 leeks, julienne 
1 onion, julienne 
2 stalks celery, julienne 
1 fennel bulb, julienne 
3 tomatoes, rough chopped 
3 cloves whole garlic, crushed 
salt & pepper 

6 cups lobster stock 
12 sea scallops 
1/4 pound salmon, cubed in 1" pieces 
18 clams 
18 mussels 
1/2 pound rock shrimp 
1/2 cup white winr
3 Tbsp Pernod 
3 Tbsp butter 

Saute the leeks, onion, celery and fennel  in 1 tablespoon of the oil a
large saucepan  over medium heat until vegetables are translucent.   Add
the garlic and season with salt & pepper.   Saute until the mixture begins
to brown.   Add the stock and tomatoes and bring to a boil.   Lower the
heat and simmer for 15 minutes.   In another large saucepan heat the
remaining  2 tablespoons of the oil and sear the scallops  and salmon.
Add the mussels, clams and shrimp and deglaze  with the white wine &
Pernod.   Add the stock; bring to a boil and cook until  the clams &
mussels open, 5 to 6 minutes.   Add the butter and adjust seasoning. 



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