Salmon and Scallop Stew With Hard Cider And Ginger

Name: Salmon and Scallop Stew With Hard Cider And Ginger
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; ½ cup Jerusalem artichokes, cut in ¼ inch dice; 2 small leeks, cut into thin rounds; Coarsely chopped Italian parsley for garnish

By Marian Burros

Updated October 11, 2023

Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Rating: 4(5)
Comments: Read comments

Featured in: In Boston, Pilgrims' Food (With a Touch of Paris)

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Ingredients

Yield:4 servings

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
½ cup Jerusalem artichokes, cut in ¼ inch dice
2 small leeks, cut into thin rounds
Coarsely chopped Italian parsley for garnish

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Rinse and trim salmon of all bones, skin and excess fat. Cut into chunks slightly larger than the scallops.
Step 3
Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
Step 4
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.
Step 5
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.
Step 6
Spoon evenly into warmed bowls, sprinkle with parsley and serve.