![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/08\/seafood-pot-au-feu1.jpg\" "\\"seafood")
<\/a><\/p>\nYou need :<\/p>\n
6 cups of chicken broth<\/p>\n
1 cup of water<\/p>\n
1 tsp. of minced ginger<\/p>\n
2 bay leaves<\/p>\n
salt and pepper<\/p>\n
4-5 gold \/ red potatoes, quartered<\/p>\n
2 large carrots , thick cut<\/p>\n
1 leek , sliced<\/p>\n
4 green onion , sliced<\/p>\n
4-5 large mushrooms , sliced<\/p>\n
1 bag of mussels<\/p>\n
1 lb of sea scallops<\/p>\n
1 lb of salmon<\/p>\n
1\/2 lb of snap peas<\/p>\n
In a large dutch oven , heat up the chicken broth and water , bring to boil , simmer for 5 minutes , covered . Add the bay leaves and ginger , simmer for 5 minutes . Add in the potatoes , and covered , simmer for 5 minutes . Add the carrots , leek , green onions , cook simmer , covered for 5 minutes . Add the sliced mushroom and cook simmer , for another 5 minutes . Using slotted spoon , remove all the vegetables into a large bowl , set aside . With low heat , add the cleaned mussels , to be cooked . For about 3-4 minutes , cooked mussels , covered , once the shells starts opened , removed them into a large bowl . Once it’s cool enough to handle , remove the mussels from the shells . Add the salmon into the pot , cook low heat for 6 minutes , covered . Add the mussels with its juices from the bowl , scallops and the rest of the vegetables , along with snap peas , cook on low still for 5 more minutes .<\/p>\n","protected":false},"excerpt":{"rendered":"
This is a very delicious french soup recipe . The broth is so delicious and rich in flavour , although the base of the soup only required a little ingredients . The combination of the seafood in this stew\/soup will give the delicious flavour .I used mussels , sea scallops and salmon . I know all these ingredients are not cheap , well at least they’re not in my area , maybe if you live by the coast , all of those will be come cheaper . But let me assure you , this soup is worth to try . Not only they’re easy , they’re also super healthy . If there is any fat in there , it’ll be the good kind of fat . And the rest would be just fresh vegetables . Here is also a tips to handle mussels . Because you do want live mussels , you do not want to buy a dead mussel to be cooked in this delicious soup . Your grocery store should carry them , and when you bring them home , open up the bag and remove the mussels in a big bowl and cover them up with a damp cloth . You can store this in the refrigerator if you do not cook it right away . I wouldn’t recommend to store it more than 1 day though . And then , once you’re ready to cook it , add fresh water into that bowl of mussels , and let it sit for 20-30 minutes , then remove the beard , and scrub them well . Put into a clean water bowl , and remove all the mussels that doesn’t clamp shut . If they stay opened when tapped , discard the mussel . You want ones that is clamped shut when tapped . You need : 6 cups of chicken broth 1 cup of water 1 tsp. of minced ginger 2 bay leaves salt and pepper 4-5 gold \/ red potatoes, quartered 2 large carrots , thick cut 1 leek , sliced 4 green onion , sliced 4-5 large mushrooms , sliced 1 bag of mussels 1 lb of sea scallops 1 lb of salmon 1\/2 lb of snap peas In a large dutch oven , heat up the chicken broth and water , bring to boil , simmer for 5 minutes , covered . Add the bay leaves and ginger , simmer for 5 minutes . Add in the potatoes , and covered , simmer for 5 minutes . Add the carrots , leek , green onions , cook simmer , covered for 5 minutes . Add the sliced mushroom and cook simmer , for another 5 minutes . Using slotted spoon , remove all the vegetables into a large bowl , set aside . With low heat , add the cleaned mussels , to be cooked . For about 3-4 minutes , cooked mussels , covered , once the shells starts opened , removed them into a large bowl . Once it’s cool enough to handle , remove the mussels from the shells . Add the salmon into the pot , cook low heat for 6 minutes , covered . Add the mussels with its juices from the bowl , scallops and the rest of the vegetables , along with snap peas , cook on low still for 5 more minutes .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-1108","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","category-main-dishes-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1108"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1108\/revisions"}],"predecessor-version":[{"id":1111,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1108\/revisions\/1111"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}