Since I don’t live near fresh seafood I have to use frozen shrimp, cod and claims.

Seafood stock
Shrimp shells
1 small stick of celery
1 three-inch piece of carrots
1 slice of yellow onion
½ quartered leek
2 cloves garlic smashed
1 bay leaf
Sprinkle dried thyme
1 tsp peppercorns
1-8 oz. bottle of clam juice
2 cups of water
½ cup dry white wine

In a pot with a lid, add all ingredients and bring to a slight boil. Reduce heat to low, cover and cook for 45 minutes. Strain the stock and discard the rest. Cool.

Sauté veggies
½ yellow onion finely chopped
2 celery hearts finely chopped
½ shallot finely chopped
2 scallions finely chopped
2 garlic cloves minced
1 handful of finely chopped parsley
1 TBSP veg oil
2 TBSP butter
1 TBSP flour
Sprinkle of Celery salt
Dash of Worcestershire
Lite cayenne pepper sprinkle

In a large pot, sauté veggie, add flour and stir flour, add the seafood stock and stir. Cook on medium heat for 30 minutes. Adjust with salt, Worcestershire and cayenne. 15 minutes before serving add the seafood.

Seafood
1 cup of frozen shrimp
1 cup of frozen bay scallops
1 piece of cod quartered
1 can of quartered artichoke hearts in water – drained

Turn down heat to simmer, add 1 tsp of lemon juice and a dash of cream. Cream added later so it does not curdle.

Serves 2

As of 12/28/25