* Crossposted from: RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Matelote Of Alaska Crab, Spot Prawns And Ling Cod
 Categories: Seafood
      Yield: 4 servings
 
      1 lb White mushrooms trimmed and
           Quartered
      2 tb Canola oil
    1/4 c  Minced shallots
      1 tb Minced garlic
      2 c  Fish stock or bottled clam
           Juice
  1 1/2 c  Sparkling cider
      1 tb Cider vinegar
      2 tb All purpose flour
      2 tb Butter kneaded together
    1/2 c  Heavy cream
    1/4 c  Brandy
           Salt and freshly ground
           Pepper
  1 1/2 lb Alaska crab legs thawed if
           Necessary and well rinsed.
      1 lb Alaska ling cod fillets cut
           Into julienne strips
     12    Alaska spot prawns peeled
           And deveined
           Sprig of fresh chervil or
           Parsley for garnish.
 
  In a large heavy saucepan saute the mushrooms in oil over medium high
  heat until nicely browned.  Reduce th heat to medium add the shallots
  and garlic.  Saute for 3 minutes.  Stir in fish for stock and cider
  vinegar. Bring to a simmer then whisk in enough of the flour mixture
  to thicken the sauce.  Stir in the cream, brandy season to taste with
  salt and pepper. To the simmering sauce add the crab legs, cod, and
  leeks and simmered covered for 3 minutes. Add the prawns and cook
  covered for 1 to 2 minutes longer or until the prawns and cod are
  just cooked through.  Be careful not to over cook which will toughen
  the seafood.  To serve arrange the matelot in shallow bowls dividing
  the sauce evenly.  Garnish with sprig of fresh cherivil.  Matelote is
  a french term used to describe french stew.
 
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These recipes shared by Eleanor Creighton Halifax Nova Scotia via Mealmaster
Fidonet Address 1:251/17
Internet address anastasia@atlantic-online.com
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