Creamy Opulent Seafood Stew
A rich and satisfying seafood stew for comfort on cold nights
Equipment
- 1 4-quart heavy bottomed pot
Ingredients
- 3 Tbsp Butter
- 1 medium Leek washed and diced
- 1/2 medium Onion
- 2 Stalks celery
- 1 Clove garlic
- 1.5 Tbsp Tomato paste
- 1/3 Cup White Wine Chardonnay, the richness helps here.
- 1.5 Tbsp Flour
- 2 Cups lobster or shellfish stock
- 3 larger Red Skinned Potatoes, diced into 2-inch cubes
- 1 Cup Heavy Cream
- 5 Each Scallops, cut in half 10-20 Count
- 6 Each Shrimp preferably on the large side 21-15 range
- 1 4 oz. Flounder, diced into 2-inch chunks any firm white fish will do
- 1 Tsp Tarragon, minced
- Salt and Black pepper to taste
Instructions
- Wash, Peel and cut all ingredients per the above instructions. Over medium heat, Heat butter in the pot till sizzling. Add onions, celery and leeks, stir to coat in butter, allow to slowly cook until very soft. Add garlic and stir for about a minute. Add tomato paste and combine. Add wine and allow to simmer for a few minutes till slightly evaporated. Sprinkle flour and stir to combine. Add lobster stock and allow to come to a simmer, allow to cook for about 10 m minutes. Add potatoes. When potatoes are just tender add cream. Simmer for an additional 10 minutes. Check the seasoning of your broth, add salt and pepper as necessary. Add the shrimp and scallops, gently stir and allow to cook for about a minute. Add flounder and allow to cook about a minute. Serve in a warm bowl sprinkled with fresh tarragon.
Notes
You can easily substitute clam juice or fish stock in place of the lobster stock.