Creamy Seafood Stew
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
4 h. 45 min.
Preparation
Ingredients
for
- Ingredients
- 3 cups skinless Salmon fillet (cubed)
- 3 cups mussels (beards removed and cleaned)
- ½ cup dry white wine
- 2 Tbsps all-purpose flour
- 2 ½ Tbsps unsalted butter
- 2 cups Whole milk
- ground Nutmeg
- salt
- freshly ground Black pepper
- To garnish
- Chives
Preparation steps
1.
Heat a large saucepan over a high heat for 1 minute, then reduce the heat a little and add the mussels and white wine.
2.
Cover and let the steam cook the mussels for 3-4 minutes. Drain and discard any mussels that haven't opened during cooking.
3.
Remove the mussels from their shells carefully and reserve to one side in a bowl.
4.
Meanwhile, melt the butter in a saucepan over a medium heat and whisk in the flour to make a roux.
5.
Cook the roux for 1-2 minutes, stirring occasionally, then whisk in the milk in a slow, steady stream until you have a thickened sauce. Simmer for a few minutes, then season to taste with the nutmeg and seasoning.
6.
Combine the mussels and salmon fillet in a slow cooker. Pour the sauce on top and cover with a lid.
7.
Cook on a low setting for 4 hours before adjust the seasoning to taste.
8.
Spoon into serving bowls and garnish with black pepper and chive stalks before serving.
