If adding precooked shellfish, add at the end of the cooking time. I usually will precook clams and/ or mussels, remove them from the shell and add with the tomatoes.
Sautéed onions in butter, add potatoes and salt. Cover with water and simmer until potatoes are just slightly undercooked. Add in chicken or fish broth and wine and bring back to a gentle boil. Add uncooked fish and shellfish and simmer 5 minutes. Add warmed milk or cream and then stir in roux. Once the soup has thickened, add cooked seafood and chopped fresh tomatoes.
Serve piping hot with a grind of pepper and sprinkle of parsley. This recipe can easily be doubled. It freezes well. Serves 12 people.
Serve with Canadian bubbles or chardonnay!
Recipe by Peggy Perry