A favourite among the crew of the Scotian Sea, a ship that braves the Atlantic ocean bringing supplies out to Newfoundland’s oil and gas workers.
Courtesy of chef Oleg Nishmak, Scotian Sea, Port of St. John’s, N.L.
In large stockpot, melt butter over medium-high heat. Stir in celery, onion, salt and pepper; cook until celery and onion are softened. Stir in flour until well combined. Stir in milk, stock and potatoes until well combined.
Cut haddock and cod into chunks; add to pot. Stir in shrimp, scallops and lobster. Sprinkle with dill.
Reduce heat to medium; simmer until potatoes are tender, 15 to 20 minutes.