INGREDIENTS

2 Tbsp. butter
1 tsp. white pepper
1 Tbsp. flour
1 tsp. thyme
4 cups lobster or fish stock
3/4 lb. salmon, cut in pieces
1/2 c. lowfat evaporated milk
1/2 lb. cleaned raw shrimp
1/4 c. sherry
1 lbs. Canadain Cove mussels, steamed & shucked

DIRECTIONS
Melt butter in medium saucepan. Stir in flour to make a roux. Whisk in lobster or fish stock. Stir occasionally as soup thickens. Add evaporated milk and sherry, pepper and thyme; simmer and stir. Add salmon and cook for five minutes. Add shrimp, cook for an additional five minutes. Add mussels and warm. Serve with a rustic bread topped with minced or rubbed garlic, olive oil and grated parmigiano reggiano cheese; toast under broiler.