Ingredients:
\n 14 to 16 ouncespeeled or unpeeled pearl onions, fresh or frozen and thawed
\n Extra-virgin olive oil, for saut\u00e9ing
\n 5 ouncespancetta, cut into lardons (about 1 cup)
\n 8 ouncesbutton mushrooms, halved
\n 1\/4 cupcognac
\n 3 cupsfish or seafood stock
\n 7 black peppercorns
\n 5 (2-inch) parsley stems
\n 3 thyme sprigs
\n 1 dried bay leaf
\n 1 garlic clove, peeled
\n 1 clove
\n Kosher salt, to taste
\n 1 (750-milliliter) bottle dry Riesling
\n 20 mussels, scrubbed and debearded
\n 8 ouncesskin-on halibut (or monkfish), sliced into hearty chunks
\n 8 ouncesskin-on sea bass (or perch), sliced into hearty chunks
\n 8 ouncesArctic char (or salmon), sliced into hearty chunks
\n 12 to 15 U\/20 shrimp, peeled and deveined
\n 2 tablespoonsall-purpose flour
\n 2 tablespoonsunsalted butter, at room temperature
\n 3 tablespoonschopped flat-leaf parsley leaves
\n 1 tablespoonchopped tarragon leaves
\n Toasted baguette or sourdough, or cooked long noodles<\/p>\n
Directions: <\/p>\n
If your onions are not peeled, bring a small pot of water to boil. Add the onions and cook for 2 minutes. Drain them in a colander and run under cold water until cool enough to handle. Peel. (If your onions are thawed from frozen and already peeled, skip this skip.)
\nIn a wide pot or Dutch oven over medium-low heat, add a big drizzle of oil and cook the pancetta until crispy, 10 to 12 minutes, stirring occasionally. Use a slotted spoon to transfer the pancetta to a large bowl.
\nAdd the onions to the same pan, agitating the pan to coat them in the hot fat (you can add another drizzle of oil if the pan looks dry). Saut\u00e9 over medium-low until they start to brown, 5 to 7 minutes, stirring occasionally.
\nAdd the mushrooms and agitate the pan again. Over medium, saut\u00e9 the mushrooms until golden and soft, about 7 minutes, stirring occasionally.
\nAdd the cognac and reduce almost completely, about 1 minute. Transfer the onions, mushrooms, and any remaining liquid to the bowl of pancetta.
\nAdd the stock to the pot and stir any liquor residue into the stock. Raise the heat to medium.
\nWhile that heats up, wrap the peppercorns, parsley stems, thyme sprigs, bay leaf, garlic clove, and clove in a piece of muslin (or extra-fine cheesecloth) and secure with kitchen twine. Add this bouquet garni to the stock, along with \u00bd teaspoon salt and the wine. Bring to a boil over high heat.
\nAdd the mussels, agitate the pan so they settle into an even later, cover the pot, and lower the heat to medium-high. After about 5 minutes, their shells should have opened. Use a slotted spoon to strain and transfer them to a large bowl. Discard any mussels that haven\u2019t opened. Remove and discard the bouquet garni.
\nAdd the pancetta, onions, and mushrooms, plus any accumulated juices to the stock mixture and return to a gentle simmer. Add the halibut and poach for 3 minutes, until the flesh turns fully opaque, lowering the heat as needed so the mixture barely bubbles, then use a slotted spoon to transfer the halibut to the bowl with mussels. Add the sea bass and poach for 2 minutes, until opaque everywhere but in the middle, then transfer to the bowl with mussels. Add the Arctic char and poach for 2 minutes, until opaque everywhere but in the middle, then transfer to the bowl with mussels. Add the shrimp and cook for 2 to 3 minutes, until nearly opaque in the center, then transfer to the bowl with the mussels.
\nIn a small bowl, use a spoon to mash the flour into the butter until fully incorporated\u2014it will resemble a thick paste. Add to the pot and stir regularly for 5 to 7 minutes, until the broth is somewhat thickened.
\nTaste and adjust the salt as needed. Gently add back all of the fish, mussels, and shrimp and stir to incorporate. Ladle into wide shallow bowls and sprinkle with parsley and tarragon. Serve with bread for mopping up the sauce, or over noodles. <\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 14 to 16 ouncespeeled or unpeeled pearl onions, fresh or frozen and thawed Extra-virgin olive oil, for saut\u00e9ing 5 ouncespancetta, cut into lardons (about 1 cup) 8 ouncesbutton mushrooms, halved 1\/4 cupcognac 3 cupsfish or seafood stock 7 black peppercorns 5 (2-inch) parsley stems 3 thyme sprigs 1 dried bay leaf 1 garlic clove,… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1464","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1464"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1464\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}