Ingredients
Stew Base
3 tsp butter
3 tsp flour
6 cups fish stock (or clam juice)
3 stalks celery, chopped
3 carrots, chopped
3 Tbsp onion, chopped
3 tsp tomato paste
3 tsp garlic, chopped
4 1/2 tsp cajun seasoning
Seafood
1 1/2 lbs fresh haddock
18 oz scallops
24 large shrimp, peeled
24 mussels
Preparation
In a pot, melt butter: with med heat on, add flour and stir constantly for 3-4 min, making sure it doesn’t brown. Gradually add the fish stock, stirring constantly as it thickens. Add the remaining ingredients. Bring to a boil and then allow to simmer for a half hour or until vegetables are cooked, stirring occasionally.
Add seafood to the stew base. Cook until fish is tender and mussels are opened. Finish off with a dab of 35% cream and serve with garlic toast.
