Breton Fish Stew with Crab, Mussels & Clams
Seafood stew, Breton style Alternative this is another Great Recipe
Again from the same family still living in St Malo
1 lb of mussels cleaned de-bearded
1 lb of clams rinsed
4 small spider crabs
1 lb langoustines or the same with prawns or shrimps with head on
12 scallops (three per person)
3 carrots diced fine
3 medium strong onions diced fine
Two leeks sliced thin
4 or 5 cloves of garlic mashed
2 – 3 Bay leaves
¼ stick of salted butter
½ dry white wine
1 level tablespoon of mixed fragrant dried spices
1 level tablespoons of fresh black pepper
½ cup Cream Fresh or Thick Sour Cream
½ cup Fresh parsley, finely chopped
zest of 1 lemon
For This specialty seafood casserole was from a family in Concarneau.
Dice the leaks and onions very fine so the flavours are easily absorbed, with mashed the garlic.
Add wine and pepper – simmer mixture for 5 minutes.
Add in and stir the dried herbs Bring up to a boil.
Add all the shell fish and crab together and stir and cover the pot.
Cook until the shellfish start to open about 3 – 5 minutes. They will start to release their juices and add to the broth
Breton Fish Stew No2
While it’s popular these days by many who don’t know any better to call any thick, smooth soup a bisque, … This is traditionally made with the puréed meat of crustaceans, including lobster, crab, mussels or shrimp.
The Bisque variation is a smooth, thick seasoned soup of French origin, classically based on a strained broth.
This makes the best and an absolutely to die for super rich seafood meal on its own, chocked full of seafood such any fish, shrimp, crab,mussels,whatever the fishermen could not sell was thrown into a pot of boiling seawater. Those leftovers became a seafood casserole luxury dish known as Bouillabaisse in the South of France, and Breton fish stew in Brittainy
A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes – a hearty meal and very filling.
Add langoustines ,spinder crab (or shrimp) and scallops, stir them in gently for a minute and cook for a further 3 minutes (not more, cooking too much reduces the flavour of seafood).
Add in the cream, stir well everything until the cream is well has blended in. Taste the broth and add salt or pepper as required.
Normally with shellfish salt is not required it is always wise to taste first.
Sprinkle in chopped parsley and a few drops of fresh lemon juice to liven up the flavours
Serve in large bowls with spoons for the broth, plenty of napkins because, there is nothing better than munching on langoustine or shrimp heads!
Fresh Crusty warm rolls go well as does a glass or two of the Dry White Wine
Tips Another variant is to forgo the cream and add coconut milk to the mixture. If you want to try this, add the coconut milk to the broth before adding the shellfish. Change the lemon juice for lime juice and your dish will be these are the flavours for similar seafood dishes around the Caribbean.
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