Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 2 large (200g) leeks, cleaned and thinly sliced
  • 2 medium (120g) carrots, diced
  • 2 stalks (60g) celery, diced
  • 3 cloves (9g) garlic, minced
  • 4 cups (950ml) low-sodium seafood stock
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 1 bay leaf
  • 1 tsp (2g) dried thyme
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper
  • ¾ lb (340g) Atlantic cod, cut into bite-sized chunks
  • ¾ lb (340g) fresh salmon, cut into bite-sized chunks
  • ¾ lb (340g) raw shrimp, peeled and deveined
  • 1 cup (150g) frozen peas
  • 1 cup (240ml) half-and-half
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a Dutch oven. Add the sliced leeks, diced carrots, and celery. Sauté for 6–8 minutes until the vegetables are translucent and smelling sweet. Don't let them brown.
  2. Stir in the minced garlic. Cook for another 60 seconds until it smells fragrant but hasn't turned dark.
  3. Pour in the seafood stock. Stir in the cubed potatoes, bay leaf, thyme, salt, and pepper.
  4. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes until the potatoes are fork tender.
  5. Increase the heat slightly to a simmer. Gently fold in the cod, salmon, and shrimp. Cook for 4–6 minutes, stirring very carefully until the fish is opaque and shrimp are pink.
  6. Stir in the frozen peas, half and half, lemon juice, and chopped parsley.
  7. Remove the pot from the heat immediately.
  8. Ladle into bowls and serve while steaming.