How to make it

  • Sautè shallots and diced celery in butter, until soft.
  • Add flour, if desired, and stir with a wire whip for 5 minutes, on low heat and set aside.
  • Bring 1 quart of water to a boil.
  • Add chicken base, clams with juice, all of the shrimp and the whole pieces of cod and salmon.
  • Return to a boil; lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood.
  • Stir the shallot/butter mixture into the stock.
  • Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry.
  • Bring to a simmer and heat through.
  • Add chives, if desired.

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