Jeanne Sekse’s Norwegian Fish Chowder — Three Many Cooks

Ingredients

• 1 cup each: milk and water
• 1½ pounds potatoes (I used Yukon Golds), peeled and, depending on size, halved or quartered lengthwise and sliced ¼-inch thick
• Salt
• 1 cup each: dry white wine and water
• 5 to 7 large dill sprigs, plus extra leaves and/or minced for garnish
• ½ lemon
• 1 pound sea scallops, halved crosswise
• 1 pound firm white-fleshed cod or halibut
• 1 pound boneless, skinless salmon
• 2 pounds (31 to 40 count) cooked shrimp, tails removed
• 8 ounces pasteurized lump crabmeat
• 4 tablespoons butter
• 1 medium onion, cut into small dice (about 1 cup)
• 1 pound domestic white or baby bella mushrooms, sliced
• ¼ cup dry sherry
• ¼ cup flour
• 1 quart light cream
• ¼ teaspoon ground nutmeg
• ½ teaspoon white pepper