1 fillet of flounder (about 11 ounces)
1 fillet of halibut, scrod, or cod (about 8 ounces)
1/2 pound medium-size shrimp (10 to 12), shelled and deveined
2 tablespoons lemon juice
4 tablespoons unsalted butter
1/4 cup flour
1 teaspoon curry powder, approximately
2 cups fish stock or clam juice
2 cups chicken stock
2 teaspoons salt
1 teaspoon freshly ground pepper
1/2 cup frozen tiny peas, thawed
1/2 cup heavy cream
2 tablespoons finely chopped dill
Wipe fish fillets with damp paper towels. With chef's knife, cut halibut into 1/2-inch pieces. Cut flounder into 3/4- inch pieces. Cut shrimp in half lengthwise. Transfer fish and shrimp to medium-size bowl, sprinkle with lemon juice, and toss to combine. Set aside.
In a large soup pot, melt butter over very low heat and stir in flour and curry powder. Continue to cook over very low heat for one minute.
Slowly stir in fish stock or clam juice and chicken stock. Add salt and pepper and bring to a low boil/simmer, stirring occasionally. NOTE: It is important to slowly stir in the stocks to avoid lumps. However, if your chowder does get lumpy at this point, no problem. Just pop it into a blender - ONLY 1/2 full at a time (hot liquids expand)!!! - and HOLD DOWN THE TOP with a towel (DON'T let go) and whisk it for a moment. Continue until all done. Make sure it is back to the simmer/low boil stage before continuing to the next step.
Add fish and shrimp and all the juices that have collected in your bowl to the soup pot and continue to simmer about 4 minutes.
Add peas and cream and bring back up to a simmer. DO NOT BOIL. Serve with dill sprinkled on top with a good crusty loaf of French bread and butter.
We apologize for having omitted #2-5 previously. Thanks to a reader for noticing!