A rich, thick soup.
Yield:
Serves 4-6Ingredients
1/2 pound haddock, skinned, boned, and cut into 1-inch pieces
1/2 pound fresh shrimp
1 bay leaf
4 tablespoons butter
1/2 pound scallops (if large scallops are used, cut into pieces)
1/2 cup flaked crab meat
2 cups cream
1 cup milk
Paprika
Instructions
Place haddock in saucepan, add water to cover, and simmer 10 minutes. In separate pan boil shrimp in water to cover with bay leaf 10 minutes. Drain and remove shells. Melt butter in soup kettle, sauté scallops 10 minutes over low heat. Add shrimp, drained haddock, and crab meat and cook, stirring occasionally, over low heat 15 minutes. Add cream and milk and heat thoroughly, but do not boil. Garnish with paprika.
