2 oz. butter
1 medium carrot, sliced
1 onion, finely diced
1 celery stalk, finely diced
12 mussels
12 oysters
8 oz. white fish
8 oz. shrimp
2 tbsp brandy

4 oz. butter
1/2 cup flour
1 tsp salt
4 cups milk
1/4 cup tomato puree
1/2 cup white wine
1 tsp prepared mustard
1 container (9 oz. / 270 mL) cream
1/4 cup  chopped parsley
cayenne pepper to taste
lemon juice to taste

Melt the butter in a deep pan. Add vegetables and brown. Chop the seafood and add to pan. Add brandy and flambé. Make white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to the boil. Add cream and parsley and garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.

Serves 6 to 8

Nutritional information available from Agriculture and Agri-Food Canada.