Steamed Seafood And Vegetable Stew
|Red bell pepper||1 , seeded and coarsely chopped|
|White wine||1⁄3 Cup (5.33 tbs)|
|Onion||1 , sliced|
|Thyme sprig||1 Small|
|White of leek||4|
|Grated carrots||7 Ounce|
|Grated fennel||11 Ounce|
|Sea scallops||2 Large|
|Garlic||3 Clove (15 gm), crushed|
|Dijon mustard||1 Teaspoon|
|Olive oil||1⁄2 Cup (8 tbs)|
|Peanut oil||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1⁄2 Teaspoon|
|Sour cream||3 Tablespoon (Crme Frakhe)|
|Chopped parsley||2 Tablespoon|
Rinse the clams thoroughly under plenty of cold running water.
Put in a single layer in a dish.
Cover and microwave on HIGH for 3 minutes.
Put the bell pepper in a small casserole with 2-3 tablespoons of water.
Cover and microwave on HIGH for 4 minutes.
Remove the clams from their shells.
Strain the cooking liquid and pour the clams into the lower compartment of a microwave steamer.
Add the white wine and an equivalent amount of water.
Remove the leaves from the celery.
Add the onion, celery leaves, thyme and bayleaf to the liquid in the steamer.
Add salt and pepper to taste.
Cover and microwave on HIGH for 6 minutes.
Remove the roots and outer leaves of the leeks.
Rinse the leeks and the celery and slice finely.
Put all the vegetables in the upper compartment of the steamer and put it on top of the lower compartment and into the oven.
Cover and microwave on HIGH for 8 minutes.
Season the fish fillets with salt and pepper and roll up, skin side out.
Remove any impurities from the scallop whites and rinse under plenty of cold running water.
Separate the corals from the whites.
Prick the corals with a toothpick (cocktail stick).
Cut the whites in half.
Put the fish fillets on top of the vegetables.
Cover and microwave on HIGH for 5 minutes.
Add the scallop whites, clams and scallop corals.
Cook for a further 2 minutes.
Drain the red bell pepper and puree with the garlic.
Force the puree through a strainer (sieve), pressing it with the back of a wooden spoon.
Mix together the egg yolk and the mustard.
Gradually add the olive oil and peanut oil, whisking constantly.
When the mayonnaise thickens, add a pinch of Cayenne pepper, the cognac and the red pepper puree.
Taste and adjust seasoning.
Pour into a sauceboat.
When the vegetables and fish are cooked, transfer to a large soup tureen and cover with aluminum (aluminium) foil to keep warm.
Set the corals to one side.
Strain the cooking liquid from the steamer.
Squeeze the lemon.
Put the juice into a food processor with the sour cream (creme fraiche) and the scallop corals.
Puree, gradually adding the strained cooking liquid.
Taste and adjust seasoning.
Pour half the sauce over the fish and vegetables and sprinkle with chopped parsley.
Pour the rest into a second sau ceboat.
Serving size: Complete recipe
Calories 4717 Calories from Fat 2586
% Daily Value*
Total Fat 295 g453.6%
Saturated Fat 44.7 g223.3%
Trans Fat 0 g
Cholesterol 660.2 mg220.1%
Sodium 1885.5 mg78.6%
Total Carbohydrates 298 g99.3%
Dietary Fiber 149.4 g597.5%
Sugars 41.4 g
Protein 247 g493.7%
Vitamin A 350.3% Vitamin C 738.1%
Calcium 454.9% Iron 668%
*Based on a 2000 Calorie diet