|Minced onion||1⁄2 Cup (8 tbs)|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Milk/3 cups milk plus 2 cups light cream||5 Cup (80 tbs)|
|Tarragon/Mixed herbs||1 Teaspoon|
|Finely chopped parsley||2 Tablespoon|
|Mackerel fish/Halibut / other fish||1 Pound (Fresh Or Frozen)|
|Scallops||1⁄2 Pound (Fresh Or Frozen)|
|Cold milk||1⁄2 Cup (8 tbs)|
|Canned small deveined shrimp||5 Ounce (1 Can)|
|Canned clams/1 cup canned grey mussels plus 1 cup large orange mussels from glass jar||21 Ounce (2 Cans, 10 1/2 Ounce Each)|
|Canned smoked oysters||5 Ounce (1 Can)|
|Drained capers||1⁄2 Cup (8 tbs)|
|Dry white wine/3 tablespoon lemon juice plus 5 tablespoon water||1⁄2 Cup (8 tbs)|
Stir fry the onion, mushrooms and celery slowly in hot butter for about 5 minutes.
Scald the 5 cups milk in a deep 3 quart saucepan with the sau teed vegetables, tarragon and parsley.
Add fish, cut in 3 or 4 pieces and the scallops.
Simmer until fish and seal ops are just cooked.
Remove from heat and drain saving all the liquid and flavorings.
Cool the fish slightly and remove and discard any skin and bones, then break or cut into 3/4 inch pieces.
Heat the liquid again and stir in a smooth mixture of cornstarch and cold milk.
Cook and stir until smoothly thickened and no raw flavor of starch remains.
Add drained shrimp, clams and oysters, then stir in the fish pieces, scallops, drained vegetable mixture and wine.
Reheat thoroughly and season to taste.