Thaw saved fish stock from ziplock in freezer (see tips!), along with whatever seafood you have on hand - I had some prawns and scallops (soak them in bowl of really cold water for about 20 mins, then drain).
Saute chopped celery, onion, leek, red pepper and carrot for approx 10 mins. Add diced potato, and approx 5 cups of fish/chicken stock. Simmer approx 15 mins. Add a bunch of chopped parsley and the prawns, cook a few mins, add the scallops - they will take very little time to cook. Gently stir in 2 cans of drained sockeye salmon, skinned and broken in large pieces. Dinner's ready!
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