You are here

Steamed Seafood And Vegetable Stew

admin's picture
Ingredients
  Clams 16
  Red bell pepper 1 , seeded and coarsely chopped
  White wine 1⁄3 Cup (5.33 tbs)
  Celery stick 2
  Onion 1 , sliced
  Thyme sprig 1 Small
  Bay leaf 1
  Salt To Taste
  Pepper To Taste
  White of leek 4
  Grated carrots 7 Ounce
  Grated fennel 11 Ounce
  Sole fillets 4
  Sea scallops 2 Large
  Garlic 3 Clove (15 gm), crushed
  Egg yolk 1
  Dijon mustard 1 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Peanut oil 1⁄2 Cup (8 tbs)
  Cayenne pepper 1⁄2 Teaspoon
  Cognac 2 Tablespoon
  Lemon 1
  Sour cream 3 Tablespoon (Crme Frakhe)
  Chopped parsley 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.128125
Average: 4.1 (16 votes)