INGREDIENTS
1/2 lb
Lump crabmeat, fresh
1/2 lb
Monkfish
1
Recipe seafood stock
1/2 lb
Scallops
1 lb
Shrimp, large
1 cup
Carrots
2
Carrots
1 cup
Celery, medium
3
stalks Celery
1/2 cup
Corn, fresh or frozen kernels
2
Garlic cloves
2 tbsp
Parsley
10
sprigs Thyme, fresh
1 cup
White or red potatoes, medium
1/2 cup
Yellow onion, medium
2 cups
Yellow onions
1/3 cup
Tomato paste
1
Shells from
1/4 cup
All-purpose flour
1 1/2 tsp
Black pepper, freshly ground
1 tbsp
Kosher salt
1
Salt and freshly ground black pepper
2 tbsp
Olive oil, good
1/4 lb
Butter, unsalted
1 1/2 tbsp
Heavy cream
1/2 cup
White wine, good