Louise'S Seafood Boulliabaise

• 1/3 cup butter
• 1 onion, finely chopped
• 1/3 cup flour
• 1 tsp. paprika
• 1/2 tsp. celery salt
• Salt and pepper
• 2 tbsp. tomato paste
• 4 - 10 oz cans garlic and herb chicken broth (undiluted)
• 2 1/2 cups light cream (1/2 and 1/2 or Creamo)
• 300 grams mussels
• 7 large scallops, sliced into 1/4 inch slices horizontally
• 400 g. large shrimp, shells off
• 1/2 cup dry sherry

1. Saute onion in butter until soft. Add flour and spices and stir to thicken. Add chicken broth and let cook until onion is very soft and mixture is smooth. Add seafood and cook just until barely cooked through. Add cream and heat. Lastly add sherry heat through taking care not to overcook the seafood and serve immediately

butter, onion, flour, paprika, celery salt, salt, tomato paste, garlic, light cream, mussels, horizontally, shrimp, sherry

Taken from www.epicurious.com/recipes/member/views/louises-seafood-boulliabaise-1201609 (may not work)