Recipe for Cream of Seafood Soup 
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Yield:
4 people
Ingredients:
Amount Ingredient
200 gm fish fillets
100 gm scallops
200 gm prawns, raw
100 gm seafood "extender"
2 x onions, medium
1/2 x leeks
750 ml fish stock
100 ml vermouth, dry
1 x lemon
50 gm butter
50 gm flour, plain
100 ml cream
salt, pepper
Instructions:
Instructions: Rinse seafood, clean and dice 1 cm cubes.

Finely slice white part of leek and onions.

Melt the butter in a heavy bottommed saucepan, add the onions and leeks, and saute gently for 3 minutes until soft.

Add the flour and cook gently for 2 minutes, stirring constantly. Remove from the heat and allow to cool slightly. Gradually whisk in the fish stock, and bring to the boil stiring constantly to ensure a smooth texture. Simmer gently for about 15 min. Puree in a liquidiser and return to saucepan.

Add the diced seafood, vermouth, cream and lemon juice, bring to the boil and poach seafood gently in the hot soup for 3-4 minutes.

Serve immediately sprinkled with chopped chives.

You can also use a can or packet of "cream of celery" soup in place of fish veloute.

Seafood extender is available from fish shops.

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