1/4 cup butter
3 potatoes, diced
2 stalks celery, diced
1 carrot, diced
1 onion, diced
1 clove garlic, minced
1/4 cup flour
6 cups chicken stock
1/2 lb. boneless skinless salmon, cubed
1/4 lb. scallops, sliced
1 lb. mussels, scrubbed
1/4 cup whipping cream
4 tsp each chopped dill and basil
1/4 tsp pepper
In large heavy saucepan, melt butter over medium heat. Cook
potatoes, celery, carrot, onion and garlic, stirring for 8 minutes
or until soft. Stir in flour. Gradually whisk in 5 cups of stock.
Bring to boil. Reduce heat and simmer, covered for 10 minutes or
In separate saucepan bring remaining stock (1 cup) 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 to salmon.
Poach mussels, covered, for 3 minutes, discarding any that don't
Strain poaching liquid into vegetable mixture. Add cream, dill,
basil and pepper. Heat. Add reserved seafood. Heat until steaming.