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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Add crusty bread and salad to complete the meal. Ingredients:
2 stalks celery |
1 yellow onion, chopped |
2 medium russet potatoes, peeled and cubed |
1 1/2 cups water |
1/2 lb red snapper, cut into bite-sized pieces (may use any white fish fillets) |
1/4 lb large scallop, cut in half vertically |
1/4 lb small cooked shrimp |
1/4 cup all-purpose flour |
1 (8 ounce) bottle clam juice |
1 1/2 cups half-and-half or 1 1/2 cups milk |
2 tablespoons butter or 2 tablespoons margarine |
1 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
chopped parsley |
paprika |
Directions:
1. In a big soup pot over medium heat, combine the first 4 ingredients.
2. Cover and cook over medium heat until the vegetables are slightly tender.
3. Add in the seafood; cover and cook 10 minutes.
4. In a small mixing bowl, stir the flour and clam juice together.
5. Add to fish mixture and stir 1-2 minutes or until slightly thickened.
6. Add half-and-half, butter, salt, and pepper; stir to mix.
7. Heat over low heat until warm enough to serve; do not boil.
8. Ladle soup into individual bowls; sprinkle with parsley and paprika; serve immediately.
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