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Ingredients

• 1 medium onion, diced fine
• 1 stalk celery, minced
• 2 to 3 cloves garlic, minced
• 2 tablespoons oil
• 3 large tomatoes, peeled, diced
• 1 medium carrot, grated
• 1 quart strong clam or fish stock
• Pinch saffron
• 3 sprigs parsley, dill and basil, coarsely chopped
• 2 pounds potatoes, peeled, diced small
• 1 pound shrimp, peeled
• 1 pound fresh scallops
• ½ pound crabmeat
• ½ pound mussels, out of shell
• 1 pound white fish fillets, cut up
• 2 cups cream

Description

Hey, I Love Pot Au Feu And This Is One Of The Best! It's Time To Make The Chowdah! *wink*

Group Recipes