Seafood Pot Au Feu (Stew)

Prep Time: Cook Time: Serves:
30min 1hr 10min 4
This is a meal for a small crowd!
    1 medium onion, diced fine
    1 stalk celery, minced
    2 to 3 cloves garlic, minced
    2 tablespoons oil
    3 large tomatoes, peeled, diced
    1 medium carrot, grated
    1 quart strong clam or fish stock
    Pinch saffron
    3 sprigs parsley, dill and basil, coarsely chopped
    2 pounds potatoes, peeled, diced small
    1 pound shrimp, peeled
    1 pound fresh scallops
    ½ pound crabmeat
    ½ pound mussels, out of shell
    1 pound white fish fillets, cut up 
    2 cups cream
    Step 1
    Saute onions, celery and garlic in oil until translucent.
    Step 2
    Add carrots and tomatoes, stir over heat, then add stock.
    Step 3
    Bring to boil, add saffron and herbs.
    Step 4
    Cook 20 minutes on low heat.
    Step 5
    Add potatoes; cook for 30 minutes or until tender.
    Step 6
    Add seafood, cook for 15 minutes, season to taste with salt and pepper, then stir in cream.

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