Crème De Gaspe

1. 1

   Peel and dice the potatoes, carrot and celery. Add 1/2 c. water and steam. Finely dice onion and saute in the butter until transparent in soup pot. Add vegetables and water. Add the fish stock and bring to boil, then set aside.

2. 2

   Cube fish and prawns, then add scallops, bay leaf and 1/2 c. water. Poach until done.

3. 3

   Return pot to stove, add seafood. Add lt. cream and milk and bring to just below boiling. Grate cheese, stirring frequently. Add cayenne, salt and pepper to taste.

No additional tips available.