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Cuisine Magazine Recipes

Pot Au Feu

Posted on : 01-12-2015

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Ingredients (6 to 8 servings)

3 large potatoes peeled and chopped into 1/2 inch cubes

3 carrots chopped

1 leek chopped

4 scallions chopped

10 ounces of frozen boneless salmon

1 pound of bay scallops frozen

10 ounces mixed frozen seafood

8 ounces of sugar snaps strings removed

4 ounces mushrooms chopped

4 cups of chicken broth

1/2 teaspoon minced ginger

2 teaspoons of salt and pepper

1 teaspoon of lemon zest

1/4 teaspoon of red pepper flakes

2 pinches of saffron

1 bay leaf

garnish: store bought or homemade pesto

Instructions:

1) Peel and chop potatoes. Put them in the microwave on high for 3 minutes before putting them in the slow cooker.

2) Layer the slow cooker with potatoes on bottom, then: carrots, leeks, scallions, salmon, bay scallops, mixed seafood.

3) Whisk together: chicken broth, ginger, salt, pepper, lemon zest, red pepper flakes, bay leaf and saffron. Pour over seafood.

4) Cook on low for 6 to 8 hours or until potatoes and vegetables are soft.

Garnish with pesto. Serve with crusty buttered bread.

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