Nautical Stew

Submitted by Starscr292

 

1 c. small pasta shells, uncooked

3 Tbl. unsalted butter

1 medium onion, finely chopped

1 celery rib, finely chopped

1 tea. dried thyme

1/4 c. flour

2 c. chicken stock

1 c. milk

1/4 c. cornstarch

1 lb. large shrimp

1 lb. bay scallops or quartered sea scallops

1 c. frozen peas

2 plum tomatoes, finely diced

salt and pepper to taste

 

Bring a medium saucepan of water to a boil; add the pasta shells and cook until al dente.  Drain the pasta and rinse under cold water.  Set aside.

 

In a large saucepan, melt the butter over medium heat; add the onion, celery and thyme and cook, stirring occasionally, until onions and celery soften.  Add the flour and cook, stirring continuously, for two minutes.  Whisk in the chicken stock and bring to a while, whisking occasionally.

 

Stir together the milk and cornstarch, then whisk the mixture into the chicken stock mixture.  Bring the soup back to a boil, then cook whisking continuously for 2 minutes.  Stir in the shrimp, scallops and peas.  Cook the stew, stirring frequently until the seafood is firm and just cooked through.  Stir in the tomatoes and pasta shells; season to taste with salt and pepper.