Ingredients
The following ingredients have 6 Servings
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion (, chopped)
- 2 celery stalks (, chopped)
- 2 cloves garlic (, minced)
- 1/2 cup dry white wine
- 3 inch large Gold potatoes (, peeled and cut into 1- cubes)
- 2 cups clam juice or fish stock
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 pound cod fillets cut into 2-inch pieces
- 12 ounces bay scallops
- 2 cups heavy cream
Instruction
- Heat oil and butter in the bottom of a large pot on medium heat. Add the onions, celery and garlic and cook until softened, about 5 minutes.
- Add the wine and raise the heat to medium-high. Cook, uncovered until the wine reduces by half.
- Add the potatoes, clam juice or stock, bay leaves, thyme, salt, pepper and red pepper flakes. (The potatoes should barely be covered by the liquid. If not, add a little water.)
- Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10 minutes.
- In a separate pot, warm the heavy cream. Do not let it boil, just heat.
- Add the fish and the scallops to the pot of potatoes. Pour in the heated cream. Cook on low heat, uncovered, until the fish is cooked through, about 10 minutes.
