1 large potato, chopped
2 bacon rashers (individual strips), chopped
1 large onion, peeled and chopped
7 ½ oz. can red salmon, drained
2 ¼ cups fish stock
½ cup sweet sherry
2 teaspoons tomato paste
½ cup dry white wine
2 tablespoons sour cream
4 ½ oz. can coconut cream
2 ¼ cups milk
6 scallops
7 ½ oz. white fish fillets, chopped
6 mussels
6 uncooked prawns shelled
Method: Boil, steam, or microwave potato until tender. Put potato, bacon, onion, and salmon in a bowl and blend until smooth. Combine stock, sherry, tomato paste, and wine in a large saucepan. Bring to a boil, then remove from heat while you stir in the potato mixture, sour cream, coconut cream, and milk. Return to a boil, then reduce heat, cover and simmer for 15 minutes. Add seafood and heat without boiling until seafood is cooked thoroughly. Serves 8