Ingredients
- 1 pound sea scallops
- 1 pound medium to large shrimp, shelled and de-veined
- 1 pound Bouchu mussels, scrubbed well, beards removed
- 3/4 pound red snapper fillets
- 3/4 pound monkfish fillets (or other white fish such as halibut or grouper)
- 1/4 pound butter
- 4 ounces olive oil
- 4 garlic cloves, minced
- 1 onion, diced
- 1 carrot, diced
- 1/2 leek, diced
- 1/2 celery stalk, diced
- Dry white wine
- 6 cups fish stock
- 2 tomatoes, peeled, seeded and chopped
- 1 small can tomato paste
- 20 threads of saffron
- Fresh black pepper, to taste
- 2 small potatoes, peeled and diced
- 1/4 cup chevril, chopped
Directions
Preheat oven to 350 degrees.
Wash and clean the seafood. Cut seafood, snapper and monkfish into large pieces and place each type of seafood into individual baking pans.
Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft. Deglaze the mixture with white wine and reduce the volume by half. Add cold water to the pot to cover the vegetables and heat mixture. Add the fish stock, chopped tomatoes, tomato paste, saffron threads, and freshly crushed black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste.
Cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes or until seafood is cooked through and the mussels have opened. Discard any unopened mussels. Add seafood and sauce from each pan to bowls. Serve immediately.
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By cooneyfam4_12918569
Fanwood, 70
on June 07, 2010
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Loved this recipe but changed a few things. I couldn't find snapper so used cod instead. I also used tilapia instead of monkfish. I wasn't sure how m uch wine was needed so used 3/4 cup and it was perfect. I couldn't find chevril so substituted with tarragon. The recipe didn't say what to do with the veggies after straining so so threw them back in at the end--they smelled too good to toss!
By bennie6131_8787815
Sahuarita, AZ
on January 16, 2008
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Great recipe, I replaced chivel with chive and added more saffron and crushed red pepper flakes for a kick. It turned out great
The only drawn back was time consuming. I made fish stock the night before and started the process late morning. We had for dinner at 6:00PM
Great with French Baquett.
By ericheu_2367802
Plainfield, IL
on October 31, 2005
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This was a very easy dish to make. I modified it slighlty due to the lack of Chevril and some fish. I used grouper and ocean perch instead of snapper and monkfish. I also added more saffron. Mix and match with this and you can't go wrong. Time is the only drawback. You need to start early to make it in time for dinner, but well worth it. Taste is awesome and so are the leftovers. If you do not like strong fish stick with white fish alone.
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