In large heavy saucepan, melt butter over medium heat. Cook potatoes,
celery, carrot, onion and garlic, stirring for 8 minutes or until soft.
Stir in flour. Gradually whisk in 5 cups of stock. Bring to boil. Reduce
heat and simmer, covered for 10 minutes or until tender.
In separate saucepan bring remaining stock (1 cup) to boil. Reduce heat to
simmer and poach salmon for 1 minute. Remove with slotted spoon and set
aside. Poach scallops 1 minute and add to salmon. Poach mussels, covered,
for 3 minutes, discarding any that don't open.
Strain poaching liquid into vegetable mixture. Add cream, dill, basil and
pepper. Heat. Add reserved seafood. Heat until steaming. Serves 6.
Posted to FOODWINE Digest 12 October 96
Date: Sun, 13 Oct 1996 16:11:15 -0400
From: Paradise Manifest <Ausetkmt@CRIS.COM>
A Message from our Provider:
“Forbidden fruits create many jams”
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