Acadian Seafood Stew

• Stew Base
• 3 tsp butter
• 3 tsp flour
• 6 cups fish stock (or clam juice)
• 3 stalks celery, chopped
• 3 carrots, chopped
• 3 Tbsp onion, chopped
• 3 tsp tomato paste
• 3 tsp garlic, chopped
• 4 1/2 tsp cajun seasoning
• Seafood
• 1 1/2 lbs fresh haddock
• 18 oz scallops
• 24 large shrimp, peeled
• 24 mussels

1. In a pot, melt butter: with med heat on, add flour and stir constantly for 3-4 min, making sure it doesn't brown. Gradually add the fish stock, stirring constantly as it thickens. Add the remaining ingredients. Bring to a boil and then allow to simmer for a half hour or until vegetables are cooked, stirring occasionally.
2. Add seafood to the stew base. Cook until fish is tender and mussels are opened. Finish off with a dab of 35% cream and serve with garlic toast.

base, butter, flour, fish stock, stalks celery, carrots, onion, tomato, garlic, cajun seasoning, seafood, haddock, shrimp, mussels

Taken from www.epicurious.com/recipes/member/views/acadian-seafood-stew-50135177 (may not work)