Salmon And Scallop Stew With Hard Cider And Ginger

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
650
FAT
68%
CHOL
228%
SOD
74%

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Ingredients for 4 servings

1/2 cup Jerusalem artichokes, cut in 1/4 inch dice

2 cups hard apple cider

2 cups fish or salmon stock

1 pound salmon fillet

Coarsely chopped Italian parsley for garnish

4 sprigs fresh thyme

2 tablespoons finely julienned fresh ginger

2 small leeks, cut into thin rounds

1 cup sweet apple cider

Salt and white pepper to taste

1 pound bay scallops (preferably New England)

1 tablespoon lemon juice

1 teaspoon grated fresh ginger

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