This dish is called a fricassée because it sounds prettier than “stew,” not because it follows the stricter definition given on. The idea is to cook each shellfish in a way that suits it best and then combine the liquids released by all the shellfish to form the sauce. A piece of each crustacean is served on the same plate. Remember when cooking mollusks, such as clams, cockles, and mussels, that they must be scrubbed and thoroughly rinsed. Sort through them to make sure there are no bad ones.
|cockles, rinsed or littleneck clams, scrubbed|
|mussels, preferably green-lipped new zealand, rinsed|
|cognac or white wine vinegar|
|tomatoes, peeled, seeded, chopped|
|sea scallops, shucked|
|shrimp, peeled and deveined|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.