2 celery stalks, sliced
1 yellow onion, chopped
2 potatoes, peeled and cut into 1/2-in cubes
1.5 c. water
1/2 lb snapper or any white fish fillets, cut into bite-sized pieces
1/4 lb scallops, cut in half vertically
1/4 lb small cooked shrimp
1/4 c. all-purpose flour
1 bottle (8 oz.) clam juice
1.5 c. light cream or milk
1 tblp butter
1 tsp salt
1/4 tsp pepper
Chopped fresh parsley and paprika, for garnish
In a saucepan over medium heat, combine celery, onion, potatoes, and water. Cover and cook over medium heat until vegetable are slightly tender, about 10 minutes. Add seafood, recover and cook 10 minutes longer.
In a small bowl, stir together the flour and clam juice. Stir into fish mixture and continue to stir until bubbly. Add cream or milk, butter, salt and pepper. Heat to serving temperature over low heat; do not bowl.
Ladle into individual bowls and garnish with parsley and paprika. Serve accompanied by Cheese Bread.
1 loaf sourdough French bread, halved lengthwise
1.5 c. grated Cheddar cheese
1 c/ grated Montery Jack or Swiss cheese
1/2 c. grated Mozzarella cheese
1/2 c. chopped fresh parsley
Preheat oven to 350 degrees. Lay bread on baking sheet and spread mustard evenly on cut sides. In a bowl, using a fork, toss together the cheese and parsley. Sprinkle cheese on bread, then slice bread into pieces 1.5-in wide.
Bake until bread is warm and cheese melted, about 10 minutes. Makes about 20 slices.