Shellfish stew with white beans and cabbage - bon appetit

4 servings

Ingredients

Quantity Ingredient
1 medium Head savoy cabbage (about 1 1/2 lb), cored, outside leaves left intact
1 tablespoon Olive oil (preferably extra-virgin)
8 Sea scallops, halved crosswise
4 Uncooked jumbo shrimp, peeled, deveined
1 small Uncooked lobster tail, shelled, cut crosswise into 1/2-inch-thick slices
½ cup Chopped leek (white and pale green parts only)
3 Garlic cloves, minced
4 cups Chicken stock or canned unsalted broth
1 Bay leaf
2 cups Canned cannellini (white kidney beans), rinsed, drained
1 medium Carrot, peeled, thinly sliced
1 cup Thinly sliced celery
1 cup Finely chopped zucchini
2 tablespoons Chopped fresh Italian parsley

Directions

Bring large saucepan of lightly salted water to boil. Add cabbage; cover and cook 3 minutes. Using slotted spoon, transfer cabbage to large strainer and drain. Rinse with cold water and drain.

Remove 4 outer leaves from cabbage and reserve. Quarter remaining cabbage and finely slice enough to yield 2 C; reserve remainder for another use. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)

Heat 1 T olive oil in deep large nonstick skillet over medium-high heat. Add scallops, shrimp and lobster to skillet and saute 2 minutes. Transfer seafood to plate. Reduce heat to low. Add ½ C chopped leek and 3 minced garlic cloves to skillet and stir 2 minutes. Add 4 C chicken stock and bay leaf. Increase heat to high and boil mixture until reduced to 3 C, about 8 minutes. Add 2 C cannellini, sliced carrot, sliced celery and 2 C sliced cabbage and cook until tender, about 4 minutes. Add 1 C chopped zucchini and cook 1 minute. Stir in seafood. Season stew to taste with salt and pepper.

Line 4 large soup bowls with reserved whole cabbage leaves. Ladle stew into leaves. Sprinkle with parsley and serve immediately.

Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>

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