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2 tbsp. butter or bacon drippings
2 cod filets, diced about 3/4 inch square
1/2 lb. shrimp, peeled & deveined
1/2 lb. scallops
1 cup coarsely diced celery
1/2 cup sliced fresh mushrooms
1/4 cup diced scallions, especially the tops
1 carrot, thinly sliced
1 cup sliced water chestnuts
2-3 tbsp. bacon, cooked & crumbled
1½ cups sour cream
1 can condensed cream of mushroom soup, undiluted
1/4 cup white wine (I've used chardonnay & I've also used dry sherry)
1/8 tsp. ground red pepper, or to taste (not cayenne)
Melt butter in skillet, add fish, shrimp, scallops, celery, mushrooms, scallions, carrot & water chestnuts. Stirfry until fish, shrimp & scallops are barely cooked.
Add sour cream, soup, wine & pepper. Heat to serving temperature.
Serve plain as a chowder, or ladle over Dreamfields pasta or shiratake noodles, sorta like a seafood newburg. Garnish with additional diced scallion tops.
2 cod filets, diced about 3/4 inch square
1/2 lb. shrimp, peeled & deveined
1/2 lb. scallops
1 cup coarsely diced celery
1/2 cup sliced fresh mushrooms
1/4 cup diced scallions, especially the tops
1 carrot, thinly sliced
1 cup sliced water chestnuts
2-3 tbsp. bacon, cooked & crumbled
1½ cups sour cream
1 can condensed cream of mushroom soup, undiluted
1/4 cup white wine (I've used chardonnay & I've also used dry sherry)
1/8 tsp. ground red pepper, or to taste (not cayenne)
Melt butter in skillet, add fish, shrimp, scallops, celery, mushrooms, scallions, carrot & water chestnuts. Stirfry until fish, shrimp & scallops are barely cooked.
Add sour cream, soup, wine & pepper. Heat to serving temperature.
Serve plain as a chowder, or ladle over Dreamfields pasta or shiratake noodles, sorta like a seafood newburg. Garnish with additional diced scallion tops.