Stew with Shellfish – Seafood Chowder

Defrost the scampi. Place shrimp in a colander to drain. Clean the celeriac, separate the stalks from each other. Cut leaves into small pieces. Rinse the sticks, dry them and cut them into 2 cm long pieces. If the stalks are too thick at the bottom, cut them in half. Peel onions, cut into cubes. Heat butter in saucepan. Sauté the celeriac and onion cubes in it. Peel, rinse and drain the potatoes and cut them into 2 x 2 cm cubes. Add to the saucepan with the water. Bring to the boil. Cook the vegetables for 15 minutes. The potatoes should not be too soft.

Remove the pot from the stove. Add the milk. Then add the crab tails and shrimps. Season with salt and pepper. Sprinkle the cheese into the soup and fold it in. Heat everything again carefully, but do not make. When the cheese has melted, the stew can be served sprinkled with parsley.

Serve:

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