1/4 pound salt pork, diced
2 medium onions, diced
2 to 3 leeks, sliced (white part only)
1 to 2 tbsp. flour
4 cups fresh fish stock
3 boiling potatoes, cut in 1/2 inch cubes
4 clams, diced
2 1/2 pounds lobster meat
1 pound large shrimp, peeled and de-veined
1 to 2 pounds fish, such as cod
1 pound sea scallops
1 to 2 cups half and half
Chopped parsley and pats of butter for garnish
| |
| In large soup kettle, render the salt pork. Add the onions and leeks to the pot until clarified. Add the flour and continue to cook for a minute or so. Add the stock and potatoes and bring to a boil. Boil until potatoes are tender, then add the seafood in this order: Fish, cook for 2 minutes shrimp and scallops, cook for 2 minutes then clams, cook for one minute Finally, the lobster, cook for 2 minutes add cream --- slowly so as to not curdle. To ensure that the cream will not curdle, heat cream in microwave for a minute or so. Serve and garnish with parsley and a pat of butter. |
