150g each Wild Pacific Salmon Fillets and Wild Cod Fillets,thawed and cut into 1 inch cubes
Wild Atlantic Canada Sea Scallops
diced onions, cut in 1/2 inch pieces
garlic, finely minced
fresh thyme, leaves removed
Yukon Gold potatoes, peeled and cut in 1/2 inch cubes
vegetable broth or water
heavy cream or whipping cream1
fresh chives, finely chopped
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.
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.
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