- 3 tbsp butter
- 1 large onion, diced
- 3 ribs celery, chopped
- 4 cups potato, peeled and diced
- 1/2 lb haddock, cubed
- 1/2 lb cod, cubed
- 1/2 lb bay scallops, chopped
- 1/4 lb lobster meat, cooked and shredded
- 1/4 lb shrimp, cooked and chopped
- 4 cups water
- 1/4 cup butter
- 1/2 cup white flour
- 2 cups 1/2 and 1/2 cream
- 1 bay leaf
- 1 quarted onion
- salt and pepper to taste
Preparation time 20mins
Cooking time 21mins
In a large stock pot,
melt butter and add diced onions and saute til transparent.
Add celery and coo for 10 min, stirring often.
Add potatoes and just cover with water, bring to a boil.
turn down heat and simmer until potatoes are tender but not soft.
Remove from heat and set aside.
In a second pot,
heat 4 cups of water,with bay leaf and quartered onions until just below boiling.
Add haddock, cod and scallops.
Poach until opaque and tender.
Remove fish and reserve paching liquid for your soup stock, discard bay leaf and onions.
In a sauce pan, melt 1/4 cup butter over medium heat.
Whisk in flour and mix to a smooth paste.
Gradually stir in fish stock until you have a smooth, free flowing mixture.
Cook until mixture begins to thicken.
Return potato and vegetable pot to medium hi heat and slowly add the thickened fish stock to the potato mixture.
Stir in fish, scallops, lobster and shrimp .
Stir until mixture thickens.
Add cream and stir until heated thru, do not boil.
Add salt and pepper to taste.