Recipe from A taste of New Brunswick – Recipes from our kitchens by Karen Powell
Ingredients
- 2 lbs. (1 kg) white fish cubed
- ½ lb. (225 g) salmon, cubed
- 1 cup (250 ml) baby clams, canned with juice
- 1 cup (250 ml) baby shrimp canned or fresh (cleaned)
- 2 cups (500 ml) cubed potatoes
- ½ cup (125 ml) dried carrots
- 1/8 cup (30 ml) bacon, crispy & crushed
- ½ cup (125 ml) red pepper, minced
- ½ cup (125 ml) mushroom, minced
- 1 cup (250 ml) celery, minced
- ½ cup (125 ml) onion, minced
- 1 tsp. (5 ml) rosemary, rubbed
- 1 tsp. (5 ml) black pepper
- 1 tbsp. (15 ml) garlic, minced
- ½ tsp. (2 ml) dried dill
- ½ cup (125 ml) white wine
- 4 cups (1 L) chicken stock 2 cups (500 ml) evaporated milk
- Salt to taste
Directions
- Place all of the ingredients in a deep pot.
- Simmer on low for 1 hour, stirring often.
