Soup- Spring Seafood Stew
sounds delish"This was awsome! But i will need to cut the cayanne pepper in half that it calls for, haha. It is fast to make and easier to make. It and garlic is a meal its self." - lindagreed
Yield: 4 Ready in 45 minutes
175 people trying soon
|1 teaspoonolive oil|
|1 cupLeek; thinly sliced|
|3 clovesGarlic; minced|
|1 cupWhite wine|
|1 14 oz canChicken broth|
|3/4 poundShrimp; peeled, deveined|
|3/4 poundScallops; large, cut in half|
|1 1/2 cupsTomato; chopped|
|1 tablespoonTarragon; minced|
|1 teaspoonLemon zest|
|1/2 teaspoonBlack pepper|
|1/4 teaspoonCayenne pepper|
Soup- Spring Seafood Stew Preparation
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.
Poaching is an excellent way to cook seafood, since the cooking liquid makes a flavorful base for sauce. This recipe features a French technique called monter au beurre (to mount with butter), whereby chilled butter is whisked into the cooking liquid at the last minute to ensure a satiny sauce.
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