0 recipes from contoocook and beyond


2-l/2 cups rich fish stock
l cup + 2 tbsps. clam juice
l/4 lb. scallops with juice, chopped
l/4 lb. uncooked shrimp, shelled, deveined & chopped
l/4 lb. cooked crabmeat, shredded
2 green onions, white part only, chopped
l celery stalk, chopped
2 tbsps. chopped fresh parsley
l-l/2 tbsps. chopped pimentos
3 tbsps. butter
5 tbsps. flour
3 tbsps. dry vermouth
l/4 cup half & half
3/4 cup whipping cream
l-l/8 tsp. dried dillweed
3/4 tsp. dried thyme, crumbled
l/2 tsp. pepper
l/4 tsp. nutmeg
S & P
3/4 cup rated cheddar cheese (3-ozs.)
Combine stock, clam juice, scallops & juice, shrimp, crabmeat,
onions, celery, parsley & pimentos in heavy large saucepan and
simmer 30 mins. Melt butter in heavy small saucepan over low heat.
Whisk in flour & stir 3 mins. Blend in vermouth. Remove from heat.
Whisk in half & half. Stir into seafood mix. Blend in cream, dill,
thyme, pepper & nutmeg. Season with salt. Add cheese & stir until
melted. Simmer l0 mins.
Lobster can be substituted.
Serves 4 as a main course.

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