Ingredients
- 2 bottles clam juice
- 475 ml chicken broth
- 250 gr unpeeled size (fresh)
- 210 gr grouper
- 45 gr butter
- 24 gr all purpose flour
- 6 gr curry powder
cut into bite size pieces Peel and devein shrimp; set aside. Melt butter in a large Dutch oven over low heat; add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth, stirring until smooth. Add clam juice, half-and-half, and potato; stir well. Bring to a boil; reduce heat, and simmer uncovered, 20 minutes or until potato is tender. Add shrimp and fish to soup mixture; cook 5 to 6 minutes or until shrimp turn pink. Serve immediately.