• 2 carrots cut in cubes
• 250 g of flour
• 500 ml of white wine
• 250 g of butter
• 3 celery branches cut in cubes
• 2 large Yukon Gold potatoes cut in cubes
• 1 liter of fish stock or the cooking juices from the mussels
• 2 large onions, minced
• 250 g of salmon cut in large cubes
• 250 g of Matane shrimp
• 250 g of cooked mussels
• 125 g of cooked lobster
• 250 ml of 35% cream
In a large saucepan, sauté the onions and potatoes in the butter for 4 minutes then add the celery and carrots. Stir well for another 4 minutes then add the flour to the vegetables and brown slightly before adding the wine. Stir gently then add the fish stock or the juice from the cooked mussels. Let it thicken until the desired consistency.
Add the seafood starting with the one that takes longer to cook and finishing with the pre-cooked mussels and lobster. Add the cream and season to taste with salt and pepper.