Creamy Oyster And Scallop Chowder

Ingredients

• 3 quarts fish stock
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon minced parsley
• 1/2 cup sherry
• 1 pinch powdered mace
• 1 grating nutmeg
• White and red pepper to taste
• 1 pint cooked oysters
• 1 pint scallops
• Croutons for serving

Method

1. 1 Thicken the fish stock by stirring in butter and flour over heat until thickened.
2. 2 Stir in parsley, sherry, mace, nutmeg, and pepper to season.
3. 3 Add the cooked oysters and scallops, reheat gently, and serve immediately with croutons.