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: 35 min
Total time: 50 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

By Marian Burros

Updated Oct. 12, 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

1pound bay scallops (preferably New England)
1pound salmon fillet
2cups hard apple cider
1cup sweet apple cider
1teaspoon grated fresh ginger
2tablespoons finely julienned fresh ginger
2cups fish or salmon stock
4sprigs fresh thyme
1tablespoon lemon juice
Salt and white pepper to taste
½cup Jerusalem artichokes, cut in ¼ inch dice
2small 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.