Recipe for Scallops in Chowder Style

Peel the potatoes, the carrot, and the onion.

Dice the potatoes and the carrot into small cubes, and finely slice the onion. Cut the celery stalk and the leek into thin slices.

Cut the fish fillet into pieces.

Pour the white wine and water into a large saucepan. Add the bay leaf and bring to a simmer. Add the shrimp and pieces of fish. Let poach for a few minutes. Remove the shrimp and fish, then collect the cooking liquid.

In a pot, melt the butter and add the onion. Cook for 5 minutes over medium/low heat. Add the cubes of potatoes and carrots, the celery, and the leek. Pour in the cooking juice. Add salt. Cook everything for 25 minutes, the vegetables should be tender.

To finish, mix the cornstarch in a little cold water and add it to the pot. Thicken while stirring continuously. Add the shrimp, fish, and scallops, then the milk and cream. When the scallops are cooked, sprinkle with some parsley leaves and season with pepper. Serve hot.