Seafood Melange

The key to a sumptuous stew is to stud it with large chunks of seafood. If you're on a budget, add more fish and go lighter on the shrimps and scallops. Or, if cost is no object, add chunks of lobster to the mix. The quantities below are for a large holiday gathering main course.



3/4 cup salted butter
3/4 cup flour
7 cups vegetable stock
1 1/4 cups white wine
In a large, heavy pot, melt butter over medium heat and stir in flour. Cook for 2 minutes. Do not allow to brown.
Gradually add vegetable stock and wine, whisking smooth.
4 cloves garlic, minced
4 shallots, finely diced
1 tsp saffron
Add the garlic, shallots and saffron. Reduce heat to simmer for 6-8 minutes.
5 plum tomatoes, finely diced
3 lbs white fish fillets, such as
cod, haddock, halibut or orange roughy
1 1/2 lbs bay scallops
1 1/2 lbs medium-sized shrimp
deveined, peeled but with tails on
Cut the fish fillets into 3 or 4 large pieces each (no smaller, since they will break up with stirring). Add to the sauce along with the scallops, shrimp and tomatoes. Cover and simmer gently about 5 minutes, until seafood is opaque and cooked through. Do not overcook or shellfish will toughen.
fresh parsley, finely chopped

fresh dill sprigs for garnish
Uncover and stir mixture gently to break fish into bite-size pieces. Sprinkle with fresh parsley.

To serve, ladle over squares of Dill Bread Pudding and top each serving with a fresh dill sprig.

Serves 20

from Canadian House and Home magazine "Holiday Feast for 20", unknown date