Seafood Stew with Fennel and Thyme
Seafood Stew with Fennel and Thyme is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot; bring to boil.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine mussels, 1 1/4 cups onions, wine, and 8 parsley sprigs in large pot; bring to boil.
Cover and cook until mussels open, shaking pot often, about 5 minutes.
Using slotted spoon, transfer mussels to large bowl to cool (discard any mussels that do not open).
Strain cooking liquid into large measuring cup; discard vegetables in strainer.
Add enough water to cooking liquid to measure 2 cups total.
Remove mussels from shells if desired.
Melt butter in same large pot over medium heat.
Add remaining 1 1/4 cups onions, leeks, and fennel and sauté until leeks are soft, stirring frequently, about 7 minutes.
Add reserved mussel cooking liquid, 4 parsley sprigs, clam juice, thyme sprigs, and bay leaves.
Simmer uncovered until vegetables are tender and liquid has reduced by 1/3, about 25 minutes.
Add halibut and scallops to broth and simmer until just opaque in center, about 4 minutes.
Using slotted spoon, transfer halibut and scallops to bowl.
Discard parsley sprigs, thyme sprigs, and bay leaves.
Whisk crème fraîche and egg yolks in medium bowl to blend.
Whisk in 1/2 cup hot cooking liquid from pot.
Gradually stir yolk mixture into stew.
Cook over medium heat until liquid thickens slightly, stirring constantly, about 5 minutes (do not allow mixture to boil).
Return halibut, scallops, and mussels to pan.
Cook until halibut is heated through, stirring often, about 5 minutes.
Stir in 1/2 cup chopped parsley.
Season with salt and pepper.
Serve in warmed shallow bowls.
*Crème fraîche is sold at some supermarkets.
If unavailable, heat 1 cup whipping cream to lukewarm (85°F).
Remove from heat and mix in 2 tablespoons buttermilk.
Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
Refrigerate until ready to use.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.