Starting with store-bought seafood stock gives you a head start in the preparation of this traditional French seafood stew.
Serves: 8Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Medium
- ⅓ cup extra-virgin olive oil
- 1 large yellow onion, peeled and sliced
- 1 bunch green onions (4 to 5 stalks), ends trimmed and sliced
- 1 clove garlic, peeled and minced
- 2 cups seafood stock
- 1 can (14.5 oz.) diced tomatoes
- 1 cup dry white wine
- 2 cups water
- 1 bay leaf
- ½ tsp. ground black pepper
- 1 tsp. dried tarragon, crumbled
- ½ tsp. dried thyme leaves, crushed
- 1 Tbsp. dried parsley, crushed
- 1 lb. white fish, cut into 1" pieces
- 1 lb. frozen cooked shrimp, thawed
- 8 oz. cooked lobster meat
- 12 oz. sea scallops, cut in half
- 1 small sprig fresh basil
- 1 Tbsp. orange peel
- Add the oil to a Dutch oven and bring to temperature over medium heat. Add the yellow and green onions; sauté for 5 minutes, or until transparent. Add the garlic and sauté for another 30 seconds. Add the seafood stock, tomatoes, wine, water, bay leaf, pepper, tarragon, thyme, and parsley; bring to a boil. Reduce the heat, cover, and simmer for 1 hour. Remove the bay leaf. At this point, this broth can be refrigerated and reheated later to finish the dish.
- Add the fish pieces; simmer for 5 minutes, or until the fish is opaque and cooked through. Stir in the shrimp, lobster and scallops; simmer for an additional 5 minutes to bring all the ingredients to temperature. Garnish with basil leaves and orange peel and serve hot.