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Ingredients:
| 1/3 | cup | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 | pc (30 g) | onion, chopped |
| 1 | stalk (80 g) | onion leeks, sliced into 1/2-inch pieces (1/2 cup) |
| 1 | stalk (80 g) | celery, chopped (about 1/2 cup) |
| 1/3 | cup | MAGNOLIA ALL PURPOSE FLOUR |
| 1 | L (4 c) | fish stock |
| 2 | cups | MAGNOLIA FULL CREAM MILK |
| 1/4 | tsp | iodized fine salt |
| 3/4 | tsp | pepper |
| 1/2 | kg | fish fillets, sliced into 1-1/2 x 1-1/2 inches |
| 1/2 | kg | clams |
| 1/2 | kg | white shrimp or baby prawns, peeled and deveined |
| 1/4 | pack (of 160 g) | MAGNOLIA CHEDDAR CHEESE, grated (1/3 cup) |
Procedure:
1. Melt butter in a deep saucepan and sauté onion, leeks and celery, and then place on one side of the pan.
2. In the same pan, add flour and mix until a smooth paste forms.
3. Slowly add fish stock and milk, while stirring continuously. Season with salt and pepper.
4. Simmer over medium heat while stirring occasionally until mixture slightly thickens.
5. Add fish, squid, clams and shrimp. Simmer for 5 minutes or until the seafood is fully cooked.
6. Add grated cheese just before serving.
Makes 4 servings.
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