Gay Cook's seafood marmite

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Makes 6 servings

This is an elegant, delicious Meal-In-One, perfect to celebrate on New Year’s Eve in front of a cosy fire. Serve it in large shallow soup bowls over the holidays or perhaps on a sunny beach! I discovered this combination of bright red lobster and green snow peas during a family trip through Nova Scotia served with a glass of white wine.

  • 12 mussels, in their shells
  • 12 clams, in their shells         
  • 1 tbsp (15 ml) cornmeal
  •  1 medium onion, coarsely chopped
  • 1 bay leaf
  • 1½ tsp (7ml) fresh or dried thyme
  • 2 cups (500 ml) dry white wine
  • 1½ lbs (3/4 kg) filled halibut or monk, cut into cubes
  • 12 raw, peeled shrimp, tails left on
  • 2 lobster tails, chopped into 1-inch pieces with shells
  • 1 lb (450 g) crabmeat in large pieces
  • 1 lb (450 g) small whole potatoes, cooked
  • 2 tbsp (15 ml) unsalted butter
  • ½ lb (225 g) snow peas, trimmed, strings removed
  • 1 cup (250 ml) whipping cream
  • 2 egg yolks 
  • 2 tbsp (25 ml) finely chopped parsley

 1.  Wash mussels and clams thoroughly using a stiff brush to scrub shells. Soak shells in cold water with cornmeal for 1 hour to expel any sand from shells.
2.  In deep, medium saucepan, combine onion, bay leaf, thyme and wine. Bring to boil and simmer 3 minutes. Add mussels and clams, cover and simmer 4 minutes longer. Remove clams and mussels from their shells, discarding any unopened shells. Set aside. Reserve cooking liquid.
3.  In Dutch oven or heavy casserole, layer halibut, shrimp, lobster, and crab. Strain cooking liquid and pour over layered seafood along with potatoes. Cover and simmer 8 minutes.
4.  In frying pan, melt butter and sauté peas about 2 minutes until they are tender but crisp.
5.  In medium bowl, whisk together cream and egg yolks. When is cooked, stir hot liquid gently into cream mixture, then pour back into pan with fish and shellfish. Add snow peas, clams and mussels. Return to heat and cook only until liquid begins to simmer. Serve either in Dutch oven or warmed soup tureen and sprinkle with parsley. Have small plates available to hold discarded lobster shells.