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Level
very easy
Prep Time
30 mins
Total Time
1 h 10 m
Serves
Serves 8

Ingredients

1/2
150g each Wild Pacific Salmon Fillets and Wild Cod Fillets,thawed and cut into 1 inch cubes
0
1/2
Wild Atlantic Canada Sea Scallops
200
1
butter
15
2
diced onions, cut in 1/2 inch pieces
500
2
garlic, finely minced
0
2
diced celery
250
6
fresh thyme, leaves removed
0
2
Bay Leaves
0
3
Yukon Gold potatoes, peeled and cut in 1/2 inch cubes
0
1/2
clam juice
125
2
vegetable broth or water
500
1/2
heavy cream or whipping cream1
125
1/4
pepper
1
1/4
fresh chives, finely chopped
60

Method

Step 1
Heat a heavy bottomed pot over medium high heat. Add the butter, onions and celery, 2 cloves garlic, 1 tbsp thyme and 2 bay leaves. Sauté, stirring occasionally until vegetables are tender but not browned, about 5 minutes.
Step 2
Add the diced Yukon gold potatoes, clam juice, cream and broth to cover the potatoes. Increase the heat and bring to a simmer, cook 10 minutes until the potatoes are tender. Carefully add the fish and scallops, gently simmering until cooked through, about 7-10 minutes more. Garnish with chives and pepper to serve.

Nutritional Facts Per Serving

Calories:
180
Fat:
8 g
Saturated Fat:
4 g
Carbs:
19 g
Fibre:
2 g
Cholesterol:
35 mg
Protein:
8 g
Sodium:
240 mg