1 tablespoon chopped fresh tarragon or 1 tablespoon
2 cups fish stock or 2 cups
raw shrimp, peeled deveined and chopped
1 (5 ounce) cans
baby clams, rinsed and drained
In a soup pot, heat oil over medium flame until shimmering. Add shallot, garlic, celery, mushrooms, bell pepper, tarragon and salt. Saute until vegetables release their water and most of it has evaporated, about 10 minutes.
Add milk and stock and bring to a gentle boil. Add shrimp, scallops, and clams. Simmer about 5 minutes, until scallops are opaque and firm.