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.
- 2 tbsp (15 to 30 mL) unsalted butter or lobster butter
cup (125 mL) diced celery
cup (60 mL) diced onion
tsp (2 mL) salt
tsp (1 mL) white pepper
tbsp (30 mL) all-purpose flour
cups (1.5 L) milk
cups (500 mL) fish stock
cup (250 mL) cubed potatoes
lb(s) (450 g) boneless haddock fillets
lb(s) (450 g) boneless cod fillets
lb(s) (450 g) shrimp
lb(s) (450 g) scallops
lb(s) (450 g) lobster meat
tbsp (15 mL) fresh dill
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.