Seafood Pot-au-Feu

Per Nana~

I loved poaching the fish with the potatoes and carrots, but I did 
not care for the sugar snap peas, ginger or scallions. Something 
about the flavors didn't work for me. In addition to the scallops 
and salmon, I added shrimp rather than mussels because as
 everyone now knows, they do not go over big in our house....

An interesting recipe, I am not sure whether I really like it or not. 

I will say this much, I can't believe this is the next to last recipe 

for us to make from "Around My French Table".  Very sad !

Per Tricia~

I held off preparing this until my husband and younger son were home
 to enjoy it. I am not a fan of seafood and knew I would not appreciate
 the scallops or mussels like they would.  

Suffice it to say that I am adverse to mussels. Frankly, they are so "off putting"
 to me that it was all I could do to prepare these myself...since I had to 
actually touch the cooked mussel to remove it from the shell. 
I know, I know. 

I had the dish ready for their arrival back from college and they were just
delighted with the dish. As expected.  Both gave it  a thumbs up and said I 
could make it any time. Rest assure the next time I make it they will be 
home handling the mussels for me.......

The part I really liked about this seafood stew was the perfect timing and utter 
ease of it all. I omitted the leek and went with carrots, potatoes, mushrooms,
 scallions and then the seafood - salmon, sea scallops and mussels. 

Dorie's timing and explanations made the specific timing of what goes in
 when to end up being very easy, rather than complicated by the details.
  This one is a keeper. 

Happy French Friday ~