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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1/2 red bell pepper, coarsely chopped |
2 cloves garlic, peeled |
1 quart fish stock |
2 medium potatoes, peeled and cut into small cubes |
1/2 lb firm white-fleshed fish fillet, cut into small cubes |
1/2 lb shrimp, peeled & cleaned (chopped if desired) |
1/2 lb bay scallop |
1/2 cup dry sherry |
2 cups heavy cream |
fresh parsley or chives, chopped (for garnish) (optional) |
Directions:
1. Place the red peppers and garlic in a mini or regular processor.
2. Process until pureed.
3. Bring the broth and potatoes to a boil in a large saucepan.
4. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.
5. Add the fish, shrimp and scallops.
6. Cook until fish is done (the shrimp will turn pink), about 5 minutes.
7. Add the pureed pepper and garlic, the sherry and the cream.
8. Continue to cook just until hot; do not boil.
9. Taste for seasoning and serve immediately.
10. If desired, garnish with chopped fresh parsley or chives.
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