Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 3 cups diced potatoes (Yukon Gold or red potatoes)
- 4 cups seafood or fish stock
- 1 bay leaf
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ lbs mixed seafood (shrimp, scallops, haddock, cod, or clams)
- ¼ cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, carrot, and garlic, and sauté until softened (about 5-7 minutes).
- Add diced potatoes, seafood stock, bay leaf, thyme, and black pepper. Bring to a simmer and cook until the potatoes are tender (about 10-12 minutes).
- Reduce the heat to low, then stir in heavy cream and milk. Add the mixed seafood and simmer gently for 5-7 minutes, or until the seafood is just cooked through.
- Stir in fresh parsley and lemon juice. Taste and adjust seasoning if needed.
- Remove the bay leaf before serving. Serve hot with crusty bread or crackers.
Notes
- Use fresh seafood for the best flavor, but frozen seafood can also work as long as it is properly thawed.
- Adjust the seasonings to taste, and feel free to add additional herbs or spices for a flavor boost.
- Serve with crusty bread or crackers for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Nova Scotian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 430 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
