Food & Cooking Recipes Ingredients Seafood Recipes Seafood Pot au Feu Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 6 This robust seafood stew will feed a crowd. Ingredients 2 1-pound lobsters 2 small leeks, white and light-green parts only 3 medium carrots, peeled 1 celery stalk, peeled to remove strings 1 medium fennel bulb, trimmed 2 medium cloves garlic, peeled 1 tablespoon unsalted butter 1 medium onion, cut into ¼ -inch dice 1 teaspoon fennel seed, toasted 8 thyme sprigs 4 tarragon sprigs 1 cup dry white wine 1 bay leaf 4 whole canned tomatoes, broken up 10 flat-leaf parsley sprigs ¾ teaspoon salt ⅛ teaspoon freshly ground pepper 12 sea scallops (¾ pound), cleaned 1 pound halibut or other firm white fish, cut into 1 ½-inch cubes ½ bunch watercress, leaves only 2 tablespoons sauternes (optional) Directions Bring a stockpot of water to a boil over high heat. Add lobsters, cover, and cook 3 minutes; drain. Hold lobsters with a towel and twist off tails and claws. Remove meat from tails and claws; refrigerate. Reserve lobster shells and bodies. Cut 1 leek into 1/4 inch dice; let stand in a bowl of water for 5 minutes. Lift out of water; drain. Chop 1 carrot, celery, half the fennel, and 1 clove garlic into 1/4 inch dice. Heat 1 teaspoon butter in a large saucepan over medium heat. Add the chopped leek, onion, carrot, celery, fennel, garlic, fennel seeds, 6 sprigs thyme, and tarragon; cook, stirring occasionally, until vegetables are soft and aromatic, 3 to 4 minutes. Add lobster shells and bodies; cook, stirring occasionally, 2 to 3 minutes. Add wine, bay leaf, tomatoes, parsley, and 8 cups water. Raise heat to high; bring to a boil. Reduce heat to medium low; simmer until very flavorful, 1 hour. Meanwhile, halve remaining leek and cut into 1/4-inch-thick slices. Place in a bowl of water for 5 minutes; lift out of water and drain. Slice remaining carrots into 1/8-inch-thick matchsticks. Cut remaining fennel into 1/4-inch dice. Using the side of a knife, smash remaining garlic clove; set vegetables aside. Remove stock from heat and strain, pressing on solids. Discard solids. Melt remaining 2 teaspoons butter in a large shallow saucepan over medium heat. Add sliced leeks, carrots, fennel, garlic, remaining 2 sprigs of thyme, salt, and pepper; cook until tender, about 7 minutes. Add stock; raise heat and bring to a boil. Reduce heat to medium low; simmer for 20 minutes. Meanwhile, slice lobster-tail meat into medallions but leave claw meat whole; set aside. Add scallops and halibut to stock; adjust heat to maintain bare simmer and poach for about 1 minute. Add lobster meat, adjust heat again, and poach until fish is opaque and lobster is cooked through, 3 to 4 minutes. Discard garlic clove and thyme sprigs. Stir in watercress and sauternes, if using. Serve immediately. Cook's Notes One-pound lobsters (chicks) and lobsters with only one claw (culls) are the least expensive ones; use either kind in this seafood stew. Rate it Print