Ingredients
5 cups water2 tablespoons lemon juice1/2 teaspoon salt2 pounds orange roughy fillets1 pound uncooked medium shrimp, peeled and deveined1/2 pound bay scallops2 tablespoons butter3 tablespoons all-purpose flour1 teaspoon chicken bouillon granules1 teaspoon Dijon mustardDash pepper1 cup heavy whipping cream1 cup shredded Gruyere or Swiss cheeseHot cooked pasta
Preparation
In a Dutch oven, bring the water, lemon juice and salt to a boil. Reduce heat; carefully add fillets and cook, uncovered, for 4 minutes. Add shrimp; cook for 3 minutes. Add scallops; cook 3-4 minutes longer or until fish flakes easily with a fork, shrimp turn pink and scallops are firm and opaque. Strain, reserving 1-1/2 cups cooking liquid.
In a large saucepan, melt butter. Stir in the flour, bouillon, mustard and pepper until smooth. Gradually add cream and reserved liquid. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese and seafood mixture; heat through. Serve with pasta.
