Fish Pot

Cuisine, May 1982

30 minutes — 6 Servings

Ingredients

2	cup	fish stock ii [1]
2	tablespoon	unsalted butter
2		medium carrots (cut into 2 inch julienne)
1		large onion (quartered and cut into 2 inch julienne)
1	cup	dry white wine
2	teaspoon	fresh basil (chopped)
1⁄2	teaspoon	fresh rosemary (minced)
1		leek, white part only (cut into 2 inch julienne)
1⁄4	pound	medium shrimp (shelled and deveined)
1⁄4	pound	sea scallops (halved)
	ounce	salt
	ounce	freshly ground pepper
2	pound	assorted fish fillets (such as salmon, flounder, turbot and monkfish - cut into 2 inch cubes)

Instructions

Make fish stock [2].

Melt butter in a 2-quart noncorrosive Dutch Oven or flameproof casserole over medium-low heat. Add carrots and onion; sauté until softened but not browned, about 4 minutes. Add cups of fish stock, the wine, basil, and rosemary; heat to boiling. Reduce heat; adjust to maintain bare simmer. Simmer 5 minutes. Add leek; simmer 2 minutes. Add fish fillets, shrimp, and scallops; if necessary, add enough hot water to cover seafood. Simmer, stirring gently, until seafood is opaque in center, about 5 minutes. Season to taste with salt and pepper. Serve in warmed shallow soup bowls.