Seafood Pot Au Feu
| Yield: | 6 Servings |
| Categories: |
| 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 |
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