Categories: Soups, Stews, entrees

Ingredients

• 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock)
• 1 pound scallops
• 1 pound cod (or monkfish)
• 1/4 pound unsalted butter
• 1 cup peeled and medium-diced carrots (4 carrots)
• 1 medium-diced yellow onion
• 1 cup medium-diced celery (3 stalks)
• 2 cup medium-diced small white or red potatoes
• 1 cup corn kernels, fresh or frozen
• 1/4 cup all-purpose flour
• 1 recipe Seafood Stock (not clam)
• 1 1/2 tablespoons heavy cream (optional)
• 2 tablespoons minced parsley
• Salt and freshly ground black pepper to taste

Directions

1. Cut the shrimp, scallops, and cod into bite-sized pieces In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes, or until the potatoes are barely cooked, stirring occasionally. Add the flour; reduce the heat to low and cook, stirring often, for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood; reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. DO NOT overcook. Add the heavy cream, if desired, and the parsley. Add salt and pepper to taste, and serve.

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