Seafood Pot Au Feu

This is a very delicious french soup recipe . The broth is so delicious and rich in flavour , although the base of the soup only required a little ingredients . The combination of the seafood in this stew/soup will give the delicious flavour .I used mussels , sea scallops and salmon . I know all these ingredients are not cheap , well at least they’re not in my area , maybe if you live by the coast , all of those will be come cheaper . But let me assure you , this soup is worth to try . Not only they’re easy , they’re also super healthy . If there is any fat in there , it’ll be the good kind of fat . And the rest would be just fresh vegetables .

Here is also a tips to handle mussels . Because you do want live mussels , you do not want to buy a dead mussel to be cooked in this delicious soup . Your grocery store should carry them , and when you bring them home , open up the bag and remove the mussels in a big bowl and cover them up with a damp cloth . You can store this in the refrigerator if you do not cook it right away . I wouldn’t recommend to store it more than 1 day though . And then , once you’re ready to cook it , add fresh water into that bowl of mussels , and let it sit for 20-30 minutes , then remove the beard , and scrub them well . Put into a clean water bowl , and remove all the mussels that doesn’t clamp shut . If they stay opened when tapped , discard the mussel . You want ones that is clamped shut when tapped .

You need :

6 cups of chicken broth

1 cup of water

1 tsp. of minced ginger

2 bay leaves

salt and pepper

4-5 gold / red potatoes, quartered

2 large carrots , thick cut

1 leek , sliced

4 green onion , sliced

4-5 large mushrooms , sliced

1 bag of mussels

1 lb of sea scallops

1 lb of salmon

1/2 lb of snap peas

In a large dutch oven , heat up the chicken broth and water , bring to boil , simmer for 5 minutes , covered . Add the bay leaves and ginger , simmer for 5 minutes . Add in the potatoes , and covered , simmer for 5 minutes . Add the carrots , leek , green onions , cook simmer , covered for 5 minutes . Add the sliced mushroom and cook simmer , for another 5 minutes . Using slotted spoon , remove all the vegetables into a large bowl , set aside . With low heat , add the cleaned mussels , to be cooked . For about 3-4 minutes , cooked mussels , covered , once the shells starts opened , removed them into a large bowl . Once it’s cool enough to handle , remove the mussels from the shells . Add the salmon into the pot , cook low heat for 6 minutes , covered . Add the mussels with its juices from the bowl , scallops and the rest of the vegetables , along with snap peas , cook on low still for 5 more minutes .