A favourite among the crew of the Scotian Sea, a ship that braves the Atlantic ocean bringing supplies out to Newfoundland’s oil and gas workers.
Courtesy of chef Oleg Nishmak, Scotian Sea, Port of St. John’s, N.L.
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ingredients
1
- 2 tbsp (15 to 30 mL) unsalted butter or lobster butter
½
cup (125 mL) diced celery
¼
cup (60 mL) diced onion
½
tsp (2 mL) salt
¼
tsp (1 mL) white pepper
2
tbsp (30 mL) all-purpose flour
6
cups (1.5 L) milk
2
cups (500 mL) fish stock
1
cup (250 mL) cubed potatoes
1
lb(s) (450 g) boneless haddock fillets
1
lb(s) (450 g) boneless cod fillets
1
lb(s) (450 g) shrimp
1
lb(s) (450 g) scallops
1
lb(s) (450 g) lobster meat
1
tbsp (15 mL) fresh dill
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directions
Step 1
In large stockpot, melt butter over medium-high heat. Stir in celery, onion, salt and pepper; cook until celery and onion are softened. Stir in flour until well combined. Stir in milk, stock and potatoes until well combined.
Step 2
Cut haddock and cod into chunks; add to pot. Stir in shrimp, scallops and lobster. Sprinkle with dill.
Step 3
Reduce heat to medium; simmer until potatoes are tender, 15 to 20 minutes.