SEAFOOD POT AU FEU

      Title: SEAFOOD POT AU FEU
  Categories: Fish and se, May 1996 is
       Yield: 6 Servings
  
       2 lb Lobster
       2 sm Leeks
       3 md Carrots -- peeled
       1    Stalk celery -- peeled,
            Strings remo
       1 md Fennel bulb -- trimmed
       2    Cloves garlic -- peeled
       1 tb Unsalted butter
       1 md Onion -- chopped
       1 ts Fennel seed -- toasted
       8    Sprigs thyme
       4    Sprigs tarragon
       1 c  Dry white wine
       1    Whole bay leaf
       4    Whole canned tomatoes --
            Broken up
      10    Sprigs parsley -- flat leaf
     3/4 ts Salt
     1/8 ts Freshly ground black pepper
      12    Whole sea scallops --
            Cleaned
       1 lb Halibut -- cubed
     1/2 bn Watercress -- leaves only
       2 tb Sauternes -- optional
  
   Bring a stockpot of water to a boil over high heat. Add lobsters,
   cover and cook for 3 minutes. Drain. Hold lobsters with a towel and
   twist off tails and claws. Remove meat from tails and claws;
   refrigerate. Reserve lobster shells and bodies. Cut 1 leek into
   1/4-inch dice; let stand in a bowl of water; drain. Chop one carrot,
   celery, half of fennel and 1 clove garlic into 1/4-inch dice. Heat 1
   teaspoon butter in a large saucepan over medium heat. Add the chopped
   leek, onion, carrot, celery, fennel, garlic, fennel seeds, 6 sprigs
   thyme and tarragon. Cook, stirringoccassionally, until vegetables are
   soft and aromatic, 3 ro 4 minutes. Add lobster shells and bodies;
   cook, stirring occassionally, 2 to 3 minutes. Add wine, bay leaf,
   tomatoes, parsley and 8 cups water. Raise heat to high and bring to a
   boil. Reduce heat to medium low and simmer for about 1 hour. Halve
   remaining leek and cut into 1/4-inch thick slices. Place in a bowl of
   water for 5 minutes, then drain. Slice remaining carrots into
   1/8-inch matchsticks; cut remaining fennel into 1/4-inch dice. Smash
   the remaining garlic clove. Set all vegetables aside. Remove stock
   from heat and strain, pressing on solids. Discard solids. Melt
   remaining 2 teaspoons butter in a large shallow saucepan over medium
   heat. Add sliced leeks, carrots, fennel, garlic, remaining 2 sprigs
   of thyme and salt and pepper, cook until tender, about 7 minutes. Add
   stock, raise heat and bring to a boil. Reduce heat to medium low and
   simmer for 20 minutes. Meanwhile, slice lobster-tail meat into
   medallions bytleave claw meat whole; set aside. Add scallops and
   halibut to stock; adjust heat to maintain bare simmer and poach for 1
   minute. Add lobster meat, adjust heat and poach until fish is opaque
   and lobster is cooked through about 3 to 4 minutes. Discard garlic
   clove and thyme sprigs. Stir in watercress and sauternes, if using.
   Serve immediately.
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