Salmon And Scallop Stew With Hard Cider And Ginger Recipes

Steps:

• Rinse scallops and remove the tough little cartilage from the side if it is attached. Trim or cut them so that all are about the same size.
• Rinse and trim salmon of all bones, skin and excess fat. Cut into chunks slightly larger than the scallops.
• Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
• Place julienned ginger in a strainer or a cheesecloth sack and place in the saucepan with the cider mixture. Add fish stock, thyme and lemon juice, and simmer to reduce to 3 cups. Remove julienned ginger and reserve. Season broth with salt and pepper. Strain through a fine sieve or cheesecloth into a shallow pan.
• Place artichokes, leeks and julienned ginger and the scallops and the salmon in the broth. Over medium-low heat, gently stir mixture until the fish has cooked, about 10 minutes, but do not boil.
• Spoon evenly into warmed bowls, sprinkle with parsley and serve.

Steps:

• Heat oil in heavy 8- to 10-quart pot over medium heat. Add onions and garlic and sauté until onions are tender, about 10 minutes. Add tomatoes with juices and next 8 ingredients. Bring to boil. Reduce heat and simmer uncovered until flavors blend and liquid is slightly reduced, about 45 minutes. (Can be prepared 1 day ahead. Cool. Cover and refrigerate. Bring to simmer before continuing.)
• Add clams to cooking liquid. Cover pot and cook until clams open, about 10 minutes (discard any clams that do not open). Add cod, shrimp and scallops. Simmer until seafood is just cooked through, about 5 minutes. Season stew to taste with salt and pepper.
• Ladle stew into bowls. Sprinkle with basil and serve