|Chopped onion||1 Cup (16 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped carrots||3 Cup (48 tbs)|
|Haddock fillets||1 Pound|
|Milk||2 Cup (32 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Clams||1 Can (10 oz) (Undrained)|
|Small shrimp/Small lobster||1⁄4 Cup (4 tbs), cooked|
Saute onions in butter.
Stir in chicken stock, celery, carrots, salt and pepper.
Bring to a boil, then simmer, uncovered, for 20 minutes.
Add fillets, cover and cook 5 minutes longer.
Stir about half of the milk into flour.
Make a smooth mixture.
Gradually stir mixture into soup, then add the remaining milk.
Just before serving add the fish.