HOT SOUP: It is not too much work to try out this delicious seafood soup.

FISH AND SHRIMP CHOWDER:

1/2 lb. raw shrimp                                           

1 ½ lb. cod or halibut, in one piece

2 cups potato cubes                                        

1 large onion, chopped

2 cups boiling water                                        

1 tsp. salt

½ cup each chopped celery & frozen peas

½ cup hot 18% cream                                     

1 tbsp. chopped parsley to garnish

poaching ingredients:

    6 cups cold water                                        

    1 cup chopped celer

    1 large onion, chopped                               

    1 ½ tsp. sal

    6 peppercorns, crushed                               

    1 bay leaf

    4 parsley stalks                                           

    ½ tsp. thyme or 1 fresh sprig

Combine poaching ingredients in a large saucepan and bring to a boil over high heat. Cover pan, reduce heat and simmer for 30 minutes. Strain mixture, pressing all the liquid out of the vegetables and return liquid to the saucepan.

Rinse, shell and de-vein shrimp. Add into reserved poaching liquid and cook over high heat for 3 to 5 minutes or until shrimp turns bright pink/orangey coloured. Remove with a slotted spoon and set aside.

Add fish and poach until it flakes, about 5 minutes. Remove and break into chunks about 1-inch square. Set aside.

Reheat poaching liquid without covering pan, and simmer for 5 minutes to reduce slightly. Turn heat to low and keep stock warm.

Meanwhile, boil potatoes and onion in the 2 cups of boiling water & salt for about 10 to 15 minutes, or until potatoes are barely tender. Add celery and peas. Cook 5 minutes more.

Transfer cooked vegetables to stock and add reserved fish and shrimp. Cook together over medium heat until heated through. Stir in hot cream; adjust seasoning and heat through.

Divide fish, shrimp and vegetable mixtures equally among serving bowls and pour in soup to serve, garnish with parsley.