Crème De Gaspe

• 1/4 c. powdered fish stock *tt* or substitute a can of clam juice for the water
• 2 c. lt. Cream
• 1 1/2 c. milk
• 1 c. water
• 1/4 lb. butter
• 2 med. potatoes - diced
• 1 lg. carrot - chopped
• 1 celery stalk - chopped
• 1 med. onion - finely diced
• 1 bay leaf
• 8 oz. salmon *t\ttt** or whatever firm fish is available (shark is good)
• 8 oz. halibut **
• 8 oz. sm. scallops **
• 8 oz. prawns or lobster **
• Old cheddar - approx. 3/4 lbs. or to taste
• Cayenne, salt and lemon pepper to taste

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

powdered fish, cream, milk, water, butter, potatoes, carrot, onion, bay leaf, salmon, prawns, cheddar approx, cayenne

Taken from www.epicurious.com/recipes/member/views/creme-de-gaspe-1201625 (may not work)