Ingredients Jump to Instructions ↓

  1. 1/2 cup dry white wine, Sauvignon Blanc

  2. 1 lb. mussels

  3. 1 lb. clams

  4. 1 lb. large shrimp, peeled

  5. 1 lb. sea scallops, muscle removed

  6. 1 cup English peas

  7. 1 carrot, peeled,

  8. 1/4" dice

  9. 3/4 lb. mushrooms, halved

  10. 4 tablespoons butter

  11. 6 tablespoons flour

  12. 3 cups fish stock, quick fish stock or bottled clam juice

  13. salt and freshly ground pepper

  14. 1/2 teaspoon freshly chopped thyme

  15. Buttermilk biscuits:

  16. 2 1/2 cups flour

  17. 1 tablespoon baking powder

  18. 1/2 cup butter, room temperature

  19. 1 cup buttermilk, room temperature

  20. Bring the white wine to a boil. Add the mussels, cover and cook until the mussels open. Remove the mussels from the pan as they open and place in a bowl. Discard shells. Repeat with the clams and add to the mussels. Add the shrimp to the pan and simmer covered, 2 minutes. Remove and add to the shellfish. Repeat with the scallops. Drain the shellfish and reserve the cooking liquid separately.

  21. 1 minute. Remove and cool. Blanch carrots

  22. 3 to 4 minutes. Drain and cool. Saute mushrooms in

  23. 1 tablespoon butter over medium high heat

  24. 3 minutes. Reserve.

  25. 3 tablespoons butter in a saucepan with

  26. 6 tablespoons flour. Stirring constantly, cook

  27. 2 minutes. Whisk in the fish stock, quick fish stock or bottled clam juice and reserved cooking liquid, and cook until it thickens,

  28. 5 minutes. Season with salt and pepper. Add shellfish, peas, carrots, mushrooms and thyme and mix well. Place in a

  29. 1 1/2 quart casserole.

  30. Preheat an oven to 400F.

  31. 1 teaspoon salt and baking powder together in a bowl. Rub butter into flour until it resembles coarse meal. Add buttermilk until it holds together. Form into a mass and roll it quickly on a well floured surface. Fold it in half and roll again. Repeat, rolling it out to

  32. 1/2" thick. Using a

  33. 2" round cutter, cut 12 biscuits and fit them close together on top of stew. Bake the casserole

  34. 20 to 25 minutes until biscuits are golden and stew is bubbling. Serve the stew with

  35. 2 biscuits per person.

  36. Serves 6


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