All-Fish-Seafood-Recipes.com

Serves/Makes: 10

Ingredients:

• 2 pounds (1 kg) raw large shrimps, shelled and veins removed
• 2 pounds (1 kg) scallops or cooked crab meat
• 12 mussels, in their shells
• 1/4 cup (60 mL) finely chopped chives or green onion
• 2 large carrots
• 2 celery sticks
• 2 leeks (white part + 1 inch / 2.5 cm green part)
• 1 cup (250 mL) butter
• 1 cup (250 mL) dry white wine
• 2 garlic cloves, minced
• 1/2 cup (125 mL) flour
• 2 cups (500 mL) heavy cream (35%)
• 1 pound (454 g) mushrooms, chopped
• 4 tomatoes, seeded and diced
• 1 cup (250 mL) freshly chopped parsley
• Salt and pepper

How to cook:

• Cut carrots, celery and leeks, into strips.
• In a glass (do not use aluminum)casserole, melt 1/2 of the butter; pour in dry white wine and bring to a boil.
• Add carrot, celery and leek strips; cover and simmer, over low heat, for 5 minutes, stirring often.
• Remove from heat and set aside; do not drain.
• In a large, heavy casserole, melt remaining 1/2 cup (125 mL) butter; cook minced garlic for 1 minute.
• Stir in flour; well mix.
• Pour in reserved fish broth; bring to a boil, stirring.
• Lower heat, simmer for 2 minutes, stir in cream, chopped mushrooms and tomato dices; simmer for 2 minutes more.
• If dish is not to be served immediately, remove casserole from heat.
• Clean mussel shells; arrange in a clean casserole, along with 2 tablespoons (30 mL) coking liquid from the vegetables.
• Cover and cook, over high heat, for 2 to 3 minutes, until shells open-up.
• Remove from heat; throw away unopened shells.
• Arrange each mussel over half a shell (throw away remaining half-shells); pour a little cooking juices over each mussel.
• The dish can be prepared up to this point and refrigerated until ready to serve.
• Ten (10) minutes before serving, bring mushroom mixture to a slow boil and the mix in parsley, chives or green onion, shrimps and scallops or crabmeat.
• Mix in vegetables, with cooking liquids.
• Salt and pepper, to taste.
• Simmer for 2 to 3 minutes, until shrimps become pink and scallops are done, no longer translucent inside.
• Do not overcook.
• Meanwhile, prepare noodles.
• Serve scallops and shrimps in a warmed-up serving dish, over cooked noodles with parsley.

Fish Broth Ingredients:

• 2 pounds (1 kg) fish heads or bones (no skin)
• 1 small onion, sliced
• 1 small carrot, sliced
• 1 bouquet garni (fresh parsley sprigs, bay leaf, thyme)
• 4 cups (1 L) water
• 1 cup (250 mL) dry white wine or juice of 1/2 a lemon mixed with 1/2 cup (125 mL) water
• 10 green peppercorns

Fish Broth Preparation:

• In a large casserole, bring all ingredients to a boil. LI>Simmer, uncovered, for 20 minutes, skimming from time to time.
• Remove from heat; strain (should yield 4 cups - 1 L).
• Bring back to a boil; boil fish broth until reduced to 2 cups (500 mL); reserve.

Noodles with Parsley Ingredients:

• 2 (12-ounce / 340-g each) bags egg noodles
• 1/4 cup (60 mL) butter
• 1 cup (250 mL) freshly chopped parsley

Noodles with Parsley Preparation:

• Boil noodles until 'al dente'; drain and put noodles back into casserole.
• Stir in butter and chopped parsley.

Notes:

An appetizing dish, perfect for a buffet table.
Sauce and vegetables can be prepared ahead of time but, mix in seafood just before serving, or they will be overdone.

This recipe for Creamy Shrimps and Scallops with Noodles serves/makes: 10

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Main Ingredient: Seafood Mix
Preparation Method: Poached/Simmered