This traditional French stew will liven up any cold winter night. Tender sea scallops, savory mussels, red snapper fillets, and succulent lobster meat is simmered in a white-wine stock until savory and unforgettable. The rustic dish pairs well with crusty bread and white wine for a truly unique taste of the French countryside.
- ½ c. olive oil
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 3 leeks, sliced
- 1 tsp dried thyme
- 1 bay leaf, optional
- 1 (14.5) oz can diced tomatoes
- 2 (8 oz) bottles clam juice
- 2 ¾ c. dry white wine
- 2 tsp fennel seeds, crushed
- salt and pepper to taste
- 3 Tbsp chopped fresh parsley
- 1 lb. red snapper fillets, cut into 2-inch pieces
- 1 pinch saffron
- 24 sea scallops
- 30 small mussels, scrubbed and debearded
- 1 lb cooked lobster meat, cut into bite-sized pieces
- In large skillet heat oil over medium heat. Stir in celery, garlic, leeks, thyme, and bay leaf and cook until vegetables have just softened, about 5 minutes.
- Add diced tomatoes to skillet. Slowly stir in clam juice, wine, fennel seeds, and parsley. Bring to a simmer and season with salt and pepper. Simmer for 15 minutes.
- Add snapper, and cook for 5-10 minutes. Gently mix in saffron, scallops, and mussels and cook until scallops are no longer translucent and mussels have opened their shells, approximately 5 minutes.
- Stir in lobster, and cook for 5 minutes or until heated through.
- Ladle into serving bowls, making sure each portion contains 5 mussels, 2-3 scallops, and a serving of fish and lobster.
- ½ Cup = about 118ml (118.295 milliliters based on 236.59 milliliters in a US cup)
- 8 oz = about 227g (226.796 grams based on 28.3495 grams in an ounce)
- 2 ¾ = cups about 651ml (650.6225 milliliters based on 236.59 milliliters in a US cup)
- 1 lb = about 454g (453.59 grams based on 453.59 grams in a pound)