Seafood stew Recipe - Los Angeles Times

Name: Seafood stew Recipe - Los Angeles Times
Ingredients: 1 tablespoon unsalted butter; 6 spring onions or 2 slender leeks, white part only, washed well and thinly sliced; Sea salt and freshly ground white pepper to taste; 2/3 cup dry vermouth; 2/3 cup clam juice; 8 fingerling potatoes, well scrubbed, sliced 1/2 -inch thick; 1/2 pound monkfish, membrane removed, cut into 1-inch pieces; 1/2 pound bay scallops; 1/2 pound lump or Dungeness crab meat; 1 cup fresh green peas, blanched in salted boiling water for 2 to 3 minutes, then shocked in ice water (or 1 cup frozen peas, thawed); 1/2 cup heavy cream; 1 tablespoon chopped fresh dill

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If Dinah Washington had ever recorded a song about stew in springtime, the first line would have to be, "What a difference a name makes." Blanquette, navarin, ragout and fricassee are all stews but...

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Ingredients

1 tablespoon unsalted butter
6 spring onions or 2 slender leeks, white part only, washed well and thinly sliced
Sea salt and freshly ground white pepper to taste
2/3 cup dry vermouth
2/3 cup clam juice
8 fingerling potatoes, well scrubbed, sliced 1/2 -inch thick
1/2 pound monkfish, membrane removed, cut into 1-inch pieces
1/2 pound bay scallops
1/2 pound lump or Dungeness crab meat
1 cup fresh green peas, blanched in salted boiling water for 2 to 3 minutes, then shocked in ice water (or 1 cup frozen peas, thawed)
1/2 cup heavy cream
1 tablespoon chopped fresh dill