Main Ingredients:

1/4 cup butter3 potatoes, diced2 stalks celery, diced1 carrot, diced1 onion, diced1 clove garlic, minced1/4 cup flour6 cups chicken stock1/2 lb. boneless skinless salmon, cubed1/4 lb. scallops, sliced1 lb. mussels, scrubbed1/4 cup whipping cream4 tsp each chopped dill and basil1/4 tsp pepper

Cooking Preparation of the Recipe:

In large heavy saucepan, melt butter over medium heat. Cookpotatoes, celery, carrot, onion and garlic, stirring for 8 minutesor until soft. Stir in flour. Gradually whisk in 5 cups of stock.Bring to boil. Reduce heat and simmer, covered for 10 minutes oruntil tender.In separate saucepan bring remaining stock (1 cup) to boil. Reduceheat to simmer and poach salmon for 1 minute. Remove with slottedspoon and set aside. Poach scallops 1 minute and add to salmon.Poach mussels, covered, for 3 minutes, discarding any that don'topen.Strain poaching liquid into vegetable mixture. Add cream, dill,basil and pepper. Heat. Add reserved seafood. Heat until steaming.Serves 6.

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