Given the ease of making this, I'd call it exceptionally good. If I were making a dish for company, I'd want to include shellfish in the shells like clams or mussels. My only change was to use canned tomatoes with fennel (and sprinkle some chopped italian parsley on top of the finished dish). Were I using fresh tomatoes, I'd add either some fresh fennel with the leeks or a tsp. of fennel seed. My husband ate two servings, but he usually eats two servings of CL dishes. Served with toasted ciabatta rolls and a salad with marinated artichokes and kalamata olives.
Spring Seafood Stew
Poaching is an excellent way to cook seafood, since the cooking liquid makes a flavorful base for sauce. This recipe features a French technique called monter au beurre (to mount with butter), whereby chilled butter is whisked into the cooking liquid at the last minute to ensure a satiny sauce.
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- Calories: 287
- Calories from fat: 29%
- Fat: 9.3g
- Saturated fat: 4.1g
- Monounsaturated fat: 2.8g
- Polyunsaturated fat: 1.2g
- Protein: 34g
- Carbohydrate: 10.8g
- Fiber: 1.3g
- Cholesterol: 173mg
- Iron: 3.3mg
- Sodium: 817mg
- Calcium: 93mg
- 1 teaspoon olive oil
- Cooking spray
- 1 cup thinly sliced leek (about 1 large)
- 3 garlic cloves, minced
- 1 cup dry white wine
- 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
- 3/4 pound medium shrimp, peeled and deveined
- 3/4 pound large sea scallops, cut in half horizontally
- 2 tablespoons chilled butter, cut into small pieces
- 1 1/2 cups chopped plum tomato
- 1 tablespoon minced fresh tarragon
- 1 teaspoon grated lemon rind
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground red pepper
- Heat oil in a large Dutch oven coated with cooking spray over medium heat. Add leek and garlic; cook 4 minutes or until tender, stirring occasionally. Add wine and broth; bring to a simmer. Stir in shrimp and scallops; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp and scallops are done.
- Remove shrimp and scallops from pan with a slotted spoon; keep warm. Bring broth mixture to a boil; cook 4 minutes. Reduce heat to low. Add butter, stirring constantly with a whisk. Stir in chopped tomato and remaining ingredients.
- Divide shrimp and scallops evenly among 4 soup bowls; spoon 3/4 cup broth mixture into each bowl.
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