Luxe Bay-Scallop Stew

• 1/4 cup olive oil
• 1 large carrots peeled, cut into medium dice
• 1 medium onions
• 1 each fennel bulb stalks and outer layer removed, cut into medium dice
• 1 large leeks white part only, peeled, cut into medium dice
• 6 cloves garlic peeled and thinly sliced
• 18 teaspoon saffron threads
• 4 cups fish broth
• 1 tablespoon basil fresh
• 1 tablespoon dill weed
• 1 tablespoon tarragon leaves
• 3 tablespoons white wine vinegar
• 1 x salt and black pepper to taste
• 2 ounces green beans fresh, blanched, cut into 1/4 inch pieces
• 1 medium potatoes new or red, peeled, cut into medium dice
• 1 small tomatoes seeded, peeled and cut into medium dice
• 3/4 pound bay scallops

1. Tie fresh basil, dill, and taragon in cheesecloth.
2. Save a little extra for garnish.
3. Heat olive oil over low heat in a large saucepan with carrot, onion, and fennel.
4. Stir occasionally until vegetables are softened but not brown.
5. Add leek, garlic and saffron and cook and stir until soft.
6. Add fish broth and herb sachet.
7. Bring both to a simmer, cook for 5 minutes, then add vinegar and season to taste with salt and a little cayenne.
8. Strain 2 cups of broth into a small saucepan.
9. Reserve the remaining broth and vegetables.
10. Meanwhile, heat water in a small saucepan.
11. When it boils, add 1 tablespoon salt and green beans.
12. When just tender, transfer then to a bowl of cold water with a slotted spoon.
13. Add the diced potato and cook until just tender.
14. Drain.
15. Prepare tomato.
16. (Recipe may be done ahead to this point.)
17. To finish the dish, divide the green beans, potato and tomato among six soup bowls or plates.
18. Reheat the broth and vegetables.
19. Heat broth in small pan.
20. When it simmers add the scallops.
21. Cook only a minute or two, then portion oout the vegetables and broth.
22. Add scallops and their broth.
23. Garnish with a sprinkling of coarsly chopped basil, dill, and tarragon.
24. Serve at once.

olive oil, carrots, onions, fennel bulb stalks, leeks, garlic, saffron threads, fish broth, basil fresh, dill weed, tarragon, white wine vinegar, salt, green beans, potatoes, tomatoes, bay scallops

Taken from recipeland.com/recipe/v/luxe-bay-scallop-stew-42896 (may not work)