Scandinavian Seafood Stew
|Small onions||1 Pound, peeled|
|Leeks||2 Large, cleaned and chopped (White Part Only)|
|Carrots||2 Medium, finely chopped|
|Dried thyme/1 tablespoon fresh thyme||1 Teaspoon|
|Dried dill weed/1 tablespoon minced fresh dill||1 Teaspoon|
|Dried savory/0.75 teaspoon minced fresh savory||1⁄4 Teaspoon|
|Ground cardamom||1 Pinch (Generous Pinch)|
|New potatoes||1 1⁄2 Pound, peeled and cut into small cubes|
|Fish stock||7 Cup (112 tbs) (Spiced)|
|Clams/Mussels||1 1⁄2 Pound, soaked in cold water with 1 teaspoon salt for 1 hour, rinsed, scrubbed and debearded|
|Salt||1 Teaspoon (Used For Soaking Clams In Water)|
|Shrimp||1 Pound, shelled and deveined|
|Cod fillet||1 Pound, cut into bite size pieces|
|Haddock fillet||1 Pound, cut into bite size pieces|
|Freshly ground pepper||1⁄4 Teaspoon|
|Minced green onion||1⁄2 Cup (8 tbs) (With Tops, For Garnish)|
|Minced dill||1 Tablespoon (For Garnish, Fresh)|
Combine onions, leek, carrot, butter, herbs and cardamom in heavy, nonalu minum 6 quart pan.
Cover and cook over low heat until vegetables are wilted, about 20 minutes.
Add potato and stock and simmer until onions and potato are tender.
About 15 minutes before serving, bring to gentle simmer.
Stir in cream.
Add clams or mussels, cover and cook very gently until shells begin to open.
Add shrimp and cook until barely firm, about 1 minute longer.
Stir in cod and haddock and season with salt and pepper.
Ladle into bowls.
Discard any clams or mussels that have not opened and sprinkle each serving with some of the onion tops and dill.