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Seafood in broth with Chardonnay
(0 votes)
Difficulty:
moderate
Preparation:
6 h. 30 min.
Preparation
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Ingredients
for
4
- For the pot-au-feu
- ¼ cup olive oil
- 8 queen Scallop (roe removed)
- 10 rock Oyster (opened and chilled)
- 2 cups fish stock
- 1 cup Chablis
- 2 cups new potatoes (peeled and halved)
- 1 large carrot (peeled and diced)
- 1 Leek (sliced and washed)
- 3 Chives (finely chopped)
- salt
- peppers
- To garnish
- cilantro
Preparation steps
1.
Drizzle the scallops with the olive oil and season well.
2.
Heat a large frying pan over a moderate heat until hot and seal the scallops in batches for 30 seconds on both side.
3.
Remove to a slow cooker and add the stock, wine, potato, leek, carrot and chives. Stir well and cover with a lid.
4.
Cook on a low setting for 6 hours, adding the oysters to the slow cooker after 5 1/2 hours.
5.
Adjust the seasoning to taste before ladling into serving bowls and garnishing with the parsley.
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