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| Preparation Time in Minutes | 30 |
| Cooking Time in Minutes | 30 |
| Servings | 4-6 |
- 1/2 lb Fresh haddock or cod, cubed
- 1/2 lb fresh scallops
- 1/2 lb fresh or frozen shrimp
- 2 cups cooked lobster meat, cubed
- 4 TBSP oil
- 1/4 cup celery, diced
- 1 medium onion, diced
- 2 medium potatoes, diced
- 1/4 TSP thyme
- 2 cups boiling water
- 1 chicken bouillon cube
- 1 TSp salt
- 1 cup blend cream
- 1 cup milk
Directions:
- In a skillet, sauté onion and celery in 2 TBSP oil until soft. DO NOT brown
- Using a second skillet, cover and fry haddock, scallops and shrimp in 2 TBSP oil until cooked, about ten minutes
- In a large pot, boil water and stir in bouillon cube until dissolved
- Add potatoes, salt and thyme. Boil until potatoes are tender. DO NOT drain.
- Add seafood, onion and celery to the pot. Simmer for ten minutes
- Add cream and milk. Heat gently but DO NOT boil
Recipe courtesy of 'Another Newfoundland Scoff' by Dale Wilson. Feature picture courtesy of Anne Thomassen
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