This is an elegant meal perfect for serving to guests. Easy to prepare and so fresh and delicious. You can use frozen seafood or fresh as both would work well. First you poach the fish in a delicious wine broth, then you make a savoury broth with tarragon, a touch of butter and tomatoes to pour over the fish. Make sure you have lots of crusty bread as your guests will be cleaning their bowls with it.
SPRING SEAFOOD STEW
from Cooking Light Cookbook
1 teaspoon olive oil
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 (I used homemade)
3/4 pound medium shrimp, peeled and deveined
3/4 pound large sea scallops, cut in half horizontally (I didn't cut these)
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.
from the book "The Happy Owls"
a legend illustrated by Celestino Piatti
1964 Atheneum, New York