Ingredients
1/2 pound sliced bacon, diced2 medium onions, chopped6 cups cubed peeled potatoes4 cups water1 pound bay or sea scallops, quartered1 pound lobster meat, cut into 1-inch pieces1 pound uncooked medium shrimp, peeled and deveined1 pound cod, cut into 1-inch pieces1 pound haddock, cut into 1-inch pieces1/2 cup butter, melted4 teaspoons salt4 teaspoons minced fresh parsley1/2 teaspoon curry powder2 quarts whole milk1 can (12 ounces) evaporated milkOyster crackers, optional
Preparation
In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.
