Stew: Scallop Stew - The Mooring
Source of Recipe
The Mooring, Newport, RI
1 3/4 gallons diced onion - sauteed in 3 lbs. of butter in heavy 40 quart stock pot.
Before onions clear, add 3 skoshes dill weed and 12 fluid ounces of minced parsley.
When onions clear, remove from heat and add 2 lbs. flour to produce roux. Set aside to cool.
STOCK----
Into a 40 quart medium weight stock pot add 4-5 gallons of water ( 2" - 4" below rivets )
Add 4 packets St Ours Clam Base (www.drhot.net/clambroth.html)NOTE: Clam Base can be substituted with 6 cans of Clam Juice.
Add 1lb. Minors Clam Base (www.soupbase.com)
Add 1 pint white wine
Add 20 (twenty) bay leaves
Bring to a full boil.
Add hot stock to roux.
Mix thoroughly and bring up to a boil mixing frequently - simmer - 3 to 4 minutes.
Remove from heat, let cool for 3 to 4 hours.
Place in an ice bath before storing in walk-in.
GARNISH---
2 lbs. sea scallops (cooked on the side and added later) and niblet corn.
REMOVE BAY LEAVES BEFORE SERVING
YIELD:
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