Cream Sauce for Fish

• 12 cup butter
• 14 cup unbleached white flour
• 3 garlic cloves, peeled and minced
• 1 cup clam juice
• 1 12 cups heavy cream
• 1 12 cups dry white wine
• 34 teaspoon white pepper
• 18 teaspoon cayenne pepper
• 1 cup minced fennel
• 1 bay leaf

1. MELT the butter in a heavy saucepan.
2. ADD the flour and garlic and saute over low heat for 2 minutes, stirring constantly.
3. REMOVE from the heat.
4. ADD the clam juice, cream, and wine.
5. RETURN to the heat, stirring until the sauce is bubbling and starts to thicken.
6. REMOVE from the heat.
7. ADD the pepper, cayenne, fennel, and bay leaf.
8. STIR well and pour the sauce over scallops and shrimp.
9. Bake for 20 minutes.
10. Garnish with dill.

butter, unbleached white flour, garlic, clam juice, heavy cream, white wine, white pepper, cayenne pepper, fennel, bay leaf

Taken from www.food.com/recipe/cream-sauce-for-fish-237766 (may not work)