3 cups water
1/4 cup butter, melted
In a 6-quart saucepan, combine water, fish, scallops, celery and onion. Poach for 30 minutes in gently simmering water. Remove fish and scallops with slotted spoon. Cool and break into chunks. Drain clams, reserving juice, and set aside; add juice from clams, bottled clam juice and carrots to the water in which the fish was poached. Simmer 10 minutes.
In a separate container, combine butter, flour and soup base with a wire whisk; stir into simmering liquid. Cook and stir until smooth and creamy. Add fish, clams and remaining ingredients; simmer on very low heat for 10 minutesódo not boil.
Makes 8 servings
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