1 scallion with green top, finely chopped
4 Tbsp. butter
1 garlic clove, pressed or finely minced
1/3 C. all-purpose flour
2 C. half and half
3 1/2 C. fish stock
3 Tbsp. chopped fresh parsley
8 oz. cooked shrimp, chopped
In a medium saucepan, saute celery and scallion in butter, stirring occasionally. When tender, add garlic. Stir in flour and half and half and simmer 5 min. Stir in fish stock and parsley. Cook 10 min. or until thickened. Add shrimp and simmer additional 10 min., stirring occasionally. Salt and pepper to taste.
Many seafood soups call for fish stock. You can purchase Dashi in an Asian market. It is a dry mix that you add water to. You can make your own by boiling fish bones and heads with gills removed in a large stock pot with salt and pepper. Or you can find a good seafood restaurant that will sell you some, which is my pick!
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