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Ingredientes
- 1/4 c. Butter
- 3 x Potatoes, diced
- 2 stalk celery, diced
- 1 x Carrot, diced
- 1 x Onion, diced
- 1 x Clove garlic, chopped
- 1/4 c. Flour
- 6 c. Chicken stock
- 1/2 lb Boneless skinless salmon, cubed
- 1/4 lb Scallops, sliced
- 1 lb Mussels, scrubbed
- 1/4 c. Whipping cream
- 4 tsp Each minced dill and basil
- 1/4 tsp Pepper
Direcciones
- In large heavy saucepan, heat butter over medium heat. Cook potatoes, celery, carrot, onion and garlic, stirring for 8 min or possibly till soft.
- Stir in flour. Gradually whisk in 5 c. of stock. Bring to boil. Reduce heat and simmer, covered for 10 min or possibly till tender.
- In separate saucepan bring remaining stock (1 c.) to boil. Reduce heat to simmer and poach salmon for 1 minute. Remove with slotted spoon and set aside. Poach scallops 1 minute and add in to salmon. Poach mussels, covered, for 3 min, discarding any which do not open.
- Strain poaching liquid into vegetable mix. Add in cream, dill, basil and pepper. Heat. Add in reserved seafood. Heat till steaming.
- Serves 6.
