After spending 5 years in Nova Scotia, let me tell you seafood has become a part of my soul and I always crave it. You’ll be making this recipe non stop for your family and friends!
- 1 tbsp (15 mL) butter
- 2 stalks celery chopped
- 1 onion chopped
- 1 bay leaf
- 1 tsp (5 mL) dried dill or dried thyme
- Salt and pepper to taste
- 2 large Yukon Gold potatoes peeled and diced
- 2 cups (500 mL) water or fish stock
- 1/3 cup (80 mL) all-purpose flour
- 3 cups (750 mL) Milk
- 2 cups (500 mL) chopped raw skinless fish fillets or cooked seafood (shrimp, lobster, scallops, crab, clams, oysters) or a combination
- 2 tbsp (30 mL) freshly squeezed lemon juice
- Whole grain crackers crumbled
How to make it
- In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min.
- Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.
- Whisk flour into milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper. Ladle into bowls and top each serving with crumbled crackers.