Salmon and Scallop Stew With Hard Cider And Ginger

• 1 pound bay scallops (preferably New England)
• 1 pound salmon fillet
• 2 cups hard apple cider
• 1 cup sweet apple cider
• 1 teaspoon grated fresh ginger
• 2 tablespoons finely julienned fresh ginger
• 2 cups fish or salmon stock
• 4 sprigs fresh thyme
• 1 tablespoon lemon juice
• Salt and white pepper to taste
• 1/2 cup Jerusalem artichokes, cut in 1/4 inch dice
• 2 small leeks, cut into thin rounds
• Coarsely chopped Italian parsley for garnish

1. Rinse scallops and remove the tough little cartilage from the side if it is attached.
2. Trim or cut them so that all are about the same size.
3. Rinse and trim salmon of all bones, skin and excess fat.
4. Cut into chunks slightly larger than the scallops.
5. Combine the ciders and grated ginger in a large saucepan and boil until reduced by a third.
6. Place julienned ginger in a strainer or a cheesecloth sack and place in the saucepan with the cider mixture.
7. Add fish stock, thyme and lemon juice, and simmer to reduce to 3 cups.
8. Remove julienned ginger and reserve.
9. Season broth with salt and pepper.
10. Strain through a fine sieve or cheesecloth into a shallow pan.
11. Place artichokes, leeks and julienned ginger and the scallops and the salmon in the broth.
12. Over medium-low heat, gently stir mixture until the fish has cooked, about 10 minutes, but do not boil.
13. Spoon evenly into warmed bowls, sprinkle with parsley and serve.

bay scallops, salmon fillet, apple cider, sweet apple cider, ginger, ginger, fish, thyme, lemon juice, salt, artichokes, leeks, italian parsley

Taken from cooking.nytimes.com/recipes/2240 (may not work)