Fish Pot Recipe | Yesterday's Recipes

Ingredients

• 2 cup fish stock ii
• 2 tablespoon unsalted butter
• 2 medium carrots (cut into 2 inch julienne)
• 1 large onion (quartered and cut into 2 inch julienne)
• 1 cup dry white wine
• 2 teaspoon fresh basil (chopped)
• 1⁄2 teaspoon fresh rosemary (minced)
• 1 leek, white part only (cut into 2 inch julienne)
• 1⁄4 pound medium shrimp (shelled and deveined)
• 1⁄4 pound sea scallops (halved)
• ounce salt
• ounce freshly ground pepper
• 2 pound assorted fish fillets (such as salmon, flounder, turbot and monkfish - cut into 2 inch cubes)