Thursday, May 13, 2010

Recipe: Spring Seafood Stew

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.

from Cooking Light Cookbook

1 teaspoon olive oil
Cooking spray
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.

Printable Copy

from the book "The Happy Owls"
a legend illustrated by Celestino Piatti
1964 Atheneum, New York


  1. Mmmm. You had me at tarragon. That's my absolute favorite spice to cook with. I'll definitely have to try this!

  2. Hi Sarah! Nice to "meet" you. Unfortunately, my shop is not open at the moment... And, it will probably be a long moment because I have started going to school recently. I do still take custom orders... just not through my etsy shop anymore.
    Thank you for stopping by though! I will have to show my husband this recipe. He loves shrimp... and soup! ;)

  3. Hi Sarah,

    your soup looks so full of goodness to me..herbsm seafood and veggies...I can't wait to try this out. Thanks so much for sharing :)

  4. what a lovely feeling the owls give off, and may i congratulate you on the stew - i feel like having this one soon!

  5. Beautiful! Nicely done and wow, we are on the same seafood path right now.

    It's true, no other place has seafood like NS, it's true. Sorry if that was painful to read! You beat me to it, I was going to see if lobster was still on sale and make myself a lobster roll for lunch today, LOL.

  6. Suzie we also had mussles with this dish that were marked "Product of Canada" & I just KNOW they must've been from NS. I paid $7.50 for 2lbs & my mom near fainted because they get them for 99cent/pounds fresh off the boats! Looking forward to the lobster roll recipe.

  7. hey Sarah, that'a a great sounding stew and thanks for visiting my blog - about the butter in the sauce, like most older recipes, by cutting it out completely will lose the wonderful flavor - sometimes a dish is worth going for and like I said, paying for latter at the gym - I guess you could cut back and mix in a butter flavor sub, just be careful with the amount of water in the margarine as to not dilute the sauce too much - thanks, look forward to seeing you more

  8. Looks excellent. This stew seems light and full of flavor.

  9. this looks fantastic! Stopping by from lady bloggers tea party! anne


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