- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 1 h 10 m
- Serves
- Serves 8
Ingredients
- 1/2
- 150g each Wild Pacific Salmon Fillets and Wild Cod Fillets,thawed and cut into 1 inch cubes
- 0
- 1/2
- Wild Atlantic Canada Sea Scallops
- 200
- 1
- butter
- 15
- 2
- diced onions, cut in 1/2 inch pieces
- 500
- 2
- garlic, finely minced
- 0
- 2
- diced celery
- 250
- 6
- fresh thyme, leaves removed
- 0
- 2
- Bay Leaves
- 0
- 3
- Yukon Gold potatoes, peeled and cut in 1/2 inch cubes
- 0
- 1/2
- clam juice
- 125
- 2
- vegetable broth or water
- 500
- 1/2
- heavy cream or whipping cream1
- 125
- 1/4
- pepper
- 1
- 1/4
- fresh chives, finely chopped
- 60
Method
Step 1
Heat a heavy bottomed pot over medium high heat. Add the butter, onions and celery, 2 cloves garlic, 1 tbsp thyme and 2 bay leaves. Sauté, stirring occasionally until vegetables are tender but not browned, about 5 minutes.
Step 2
Add the diced Yukon gold potatoes, clam juice, cream and broth to cover the potatoes. Increase the heat and bring to a simmer, cook 10 minutes until the potatoes are tender. Carefully add the fish and scallops, gently simmering until cooked through, about 7-10 minutes more. Garnish with chives and pepper to serve.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Calories:
- 180
- Fat:
- 8 g
- Saturated Fat:
- 4 g
- Carbs:
- 19 g
- Fibre:
- 2 g
- Cholesterol:
- 35 mg
- Protein:
- 8 g
- Sodium:
- 240 mg
