Luxe Bay-Scallop Stew
| Yield: | 6 Servings |
| Categories: | Soups, Stews, Fish |
| 1/4 | c | Olive Oil (Ext.Virg. pref.) |
| 1 | Lg. Carrot* | |
| 1 | Med. Onion | |
| 1 | Fennel Bulb * ** | |
| 1 | Large Leek, white part only* | |
| 6 | cl | Garlic, peeled & sliced thin |
| 1/8 | ts | Saffron threads |
| 4 | c | Fish broth *** |
| 1 | tb | Fresh Basil |
| 1 | tb | Dill |
| 1 | tb | Tarragon |
| 3 | tb | Wine Vinegar (Champagne preffered, more to taste) |
| Salt & Pepper to taste | ||
| 2 | oz | French Green Beans, blanced & cut into 1-1/4" peices |
| 1 | Med. Potato (new or red)* | |
| 1 | Sm. Tomato, Seeded * | |
| 3/4 | lb | Bay scallops |
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