Filed Under: north-american, shellfish, soups, Starter, stew, Under 20 Mins

Seafood Stew from the Magdalen Islands

If anyone knows seafood, it's the residents of the gorgeous Magdalen Islands . This hearty seafood stew is one of their very own recipes.

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April 8th, 2012

Recipe courtesy of Magdalen Islands Tourism, from Le goût des Îles by George Fisher and Pascal Arseneau, Éditions Nimbus Publishing 2004, on sale at the tourist information office.

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Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
  • 450 gram cooked mussels, shucked (set aside the cooking broth)
  • 225 gram scallops
  • 225 gram whelks* (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 leek, white part only, cut in julienne strips
  • 1/2 Cups dry white wine
  • 1 Cup mussel broth
  • 1/2 Cups water
  • 1 bay leaf
  • 11 tomato, cubed
  • salt and pepper
  • 1 pinch saffron
  • 2 tablespoons 35% cream
  • parsley
    • Directions
  • 1.

    Sauté leeks lightly in olive oil and butter, 2 to 3 minutes over medium heat.

  • 2.

    Add the white wine, broth, water and bay leaf.

  • 3.

    Bring to a boil, reduce heat and simmer 8 to 10 minutes.

  • 4.

    Add tomato, salt, pepper, saffron, shucked mussels, scallops, whelks and cream, continue cooking for 4 to 5 minutes.

  • 5.

    Serve the stew in 4 bowls or in bread bowls (scooped out round buns).

  • 6.

    Garnish with a few mussels in the shell and some parsley.

    • Seafood Stew from the Magdalen Islands
    Photography by stu_spivack via Flickr (CC)
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