White Fish & Scallop Chowder

• 4 tablespoons butter
• a drizzle of extra virgin olive oil
• 1 onion, peeled & diced
• 2 celery stalks (leaves okay), thinly sliced
• 3-4 starchy yellow potatoes, diced into bite sized bits
• 1 sprig of rosemary, leaves pulled off & chopped
• 1/2 teaspoon Spanish sweet paprika (I love La Chinata)
• sea salt & cracked pepper to taste
• 3/4 pound fresh, wild caught white fish (haddock, hake, cod)
• 1/2 pound (about 6) sea scallops, halved or quarted
• 4 cups vegetable stock
• 1 cup organic half & half or whole milk, warmed in a small pot

1. In a large stock pot over medium heat the add butter & oil. Let melt a bit, then add the onions, celery, potatoes, rosemary, paprika & seasoning.
2. Cover, but stir often. After about 10 minutes the onions should be about lucid.
3. Add the broth, cover & bring up to a boil. Once boiled, reduce heat & simmer for about 23-30 minutes.
4. After about a half hour, add the whole piece of fish & scallops. Continue cooking covered for 15 minutes.
5. Uncover & turn heat down to low. Add warmed milk slowly, making sure it does not split (although it should not it you warm it over the oven).
6. Stir together. You can serve it right away or leave it on the oven on low for a bit before you serve it to really let the flavors marry.

butter, olive oil, onion, celery stalks, starchy yellow potatoes, rosemary, spanish sweet paprika, salt, haddock, vegetable stock, milk

Taken from food52.com/recipes/19388-white-fish-scallop-chowder (may not work)