King's Shellfish Soup
From: Ronald, Montreal, Quebec, Canada
Comments: For a change use turbot fish, or any othe shellfish....
Servings: 6 to 8
IngredientsPreparation
  • 4 cups [1 L] milk
  • 2 cups [500 mL] chicken broth
  • 1 1/2 cups [375 mL] fresh tiny shrimps
  • 24 fresh oysters
    or
    2 [3-ounce /85-g] each cans smoked oysters, drained
  • 4 1/4 ounce [120 g] tiny crabmeat pieces
  • 1 [5-ounce / 142-g] or larger can clams, drained
  • 1 1/2 cups [375 mL] small peeled potato dices
  • 10 1/2 ounces [300 g] tiny scallops
  • 6 tablespoons [90 mL] seafood broth concentrate
  • 4 tablespoons [60 g] butter
  • 1 1/2 cups [375 mL] really finely chopped Spanish onion
  • 2 celery stalks, really finely chopped
  • 3 tablespoons [26.25 g] flour
  • Pepper, to taste
  • Liquid chicken broth concentrate, as needed [optional]
  • Pour milk and chicken broth into a large casserole; heat over medium heat.
  • Add shrimps, oysters, crabmeat pieces, clams, and potato dices; leave to simmer slowly.
  • Meanwhile, poach scallops into a frypan into a little water; drain then transfer into casserole.
  • Stir in seafood broth concentrate.
  • Melt butter into a frypan; lightly brown together chopped Spanish onion and celery over medium-high heat for approximately 5 minutes.
  • Sprinkle all over with flour; pepper and mix well.
  • Transfer into casserole mixing well; leave to simmer for 30 to 40 minutes more.
  • If desired, towards the end of simmering time, mix in some liquid chicken broth concentrate, to enhance the taste.