Seafood Melange |
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| The key to a sumptuous stew is to stud it with large chunks of seafood. If you're on a budget, add more fish and go lighter on the shrimps and scallops. Or, if cost is no object, add chunks of lobster to the mix. The quantities below are for a large holiday gathering main course. | |
Ingredients: |
Method: |
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3/4 cup salted butter 3/4 cup flour 7 cups vegetable stock 1 1/4 cups white wine |
In a large, heavy pot, melt butter over medium heat and stir in flour. Cook for 2 minutes. Do not allow to brown. Gradually add vegetable stock and wine, whisking smooth. |
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4 cloves garlic, minced 4 shallots, finely diced 1 tsp saffron |
Add the garlic, shallots and saffron. Reduce heat to simmer for 6-8 minutes. |
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5 plum tomatoes, finely diced 3 lbs white fish fillets, such as cod, haddock, halibut or orange roughy 1 1/2 lbs bay scallops 1 1/2 lbs medium-sized shrimp deveined, peeled but with tails on |
Cut the fish fillets into 3 or 4 large pieces each (no smaller, since they will break up with stirring). Add to the sauce along with the scallops, shrimp and tomatoes. Cover and simmer gently about 5 minutes, until seafood is opaque and cooked through. Do not overcook or shellfish will toughen. |
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fresh parsley, finely chopped fresh dill sprigs for garnish |
Uncover and stir mixture gently to break fish into bite-size pieces. Sprinkle with fresh parsley. To serve, ladle over squares of Dill Bread Pudding and top each serving with a fresh dill sprig. |
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Serves 20 |
from Canadian House and Home magazine "Holiday Feast for 20", unknown date |