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Number of servings: 4

This main-course chowder combines two delicate lean fish with shrimp.

Ingredients: • 1 fillet of flounder of about 310 g (11 oz) • 1 fillet of halibut, scrod, or cod of about 225 g (8 oz) • 225 g (1/2 lb) medium-size shrimp (10 to 12), shelled and deveined • 30 ml (2 tbsp) lemon juice • 60 ml (4 tbsp) unsalted butter • 60 ml (1/4 cup) flour • 5 ml (1 tsp) curry • 500 ml (2 cups) fish stock or clam juice • 500 ml (2 cups) chicken stock • 10 ml (2 tsp) salt • 5 ml (1 tsp) freshly ground pepper • 125 ml (1/2 cup) frozen tiny peas, thawed • 125 ml (1/2 cup) heavy cream • 30 ml (2 tbsp) finely chopped dill

Directions: Wipe fish fillets with damp paper towels. With chef’s knife, cut halibut into 1.3 cm (1/2 inch) pieces. Cut flounder into 2 cm (3/4 inch) pieces. Cut shrimps in half lengthwise. Transfer fish and shrimps to medium-size bowl, sprinkle with lemon juice, and toss to combine. Set aside. In large heavy-gauge saucepan, melt butter over medium-low heat. Add flour and curry powder to taste, and whisk until thoroughly blended. Cook, stirring with whisk, 3 minutes. Whisking constantly, slowly add fish stock and chicken stock. Add salt and pepper and, stirring occasionally, bring to a boil, over medium-high heat. Reduce heat, cover, and simmer 10 minutes. Add fish pieces,

shrimps, peas, and cream, and stir to combine. Simmer 1 minute. Remove pan from heat and whisk in dill. Ladle chowder into individual soup bowls.

Recipe and photo : Great meals in minutes – Fish and shellfish menus,

Time-Life Books.