Salmon and Scallop Stew With Hard Cider And Ginger

Name: Salmon and Scallop Stew With Hard Cider And Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bay scallops (preferably New England); 1 pound salmon fillet; 2 cups hard apple cider; 1 cup sweet apple cider; 1 teaspoon grated fresh ginger; 2 tablespoons finely julienned fresh ginger; 2 cups fish or salmon stock; 4 sprigs fresh thyme; 1 tablespoon lemon juice; Salt and white pepper to taste; 1/2 cup Jerusalem artichokes, cut in 1/4 inch dice; 2 small leeks, cut into thin rounds; Coarsely chopped Italian parsley for garnish

Servings: persons

1 pound bay scallops (preferably New England)
1 pound salmon fillet
2 cups hard apple cider
1 cup sweet apple cider
1 teaspoon grated fresh ginger
2 tablespoons finely julienned fresh ginger
2 cups fish or salmon stock
4 sprigs fresh thyme
1 tablespoon lemon juice
Salt and white pepper to taste
1/2 cup Jerusalem artichokes, cut in 1/4 inch dice
2 small leeks, cut into thin rounds
Coarsely chopped Italian parsley for garnish

1
Rinse scallops and remove the tough little cartilage from the side if it is attached.
2
Trim or cut them so that all are about the same size.
3
Rinse and trim salmon of all bones, skin and excess fat.
4
Cut into chunks slightly larger than the scallops.
5
Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
6
Place julienned ginger in a strainer or a cheesecloth sack and place in the saucepan with the cider mixture.
7
Add fish stock, thyme and lemon juice, and simmer to reduce to 3 cups.
8
Remove julienned ginger and reserve.
9
Season broth with salt and pepper.
10
Strain through a fine sieve or cheesecloth into a shallow pan.
11
Place artichokes, leeks and julienned ginger and the scallops and the salmon in the broth.
12
Over medium-low heat, gently stir mixture until the fish has cooked, about 10 minutes, but do not boil.
13
Spoon evenly into warmed bowls, sprinkle with parsley and serve.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound bay scallops (preferably New England), 1 pound salmon fillet, 2 cups hard apple cider, 1 cup sweet apple cider, and more.

Yes, Salmon and Scallop Stew With Hard Cider And Ginger falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!