Cook 2 cups rice in 3 litres fish stock. Cool & purée smooth. Stir in 1 litre half & half. Dice and add 1 carrot, 1 onion, 3 celery stalks, 2 large potatoes and 1 cup rendered bacon. Add 1 cup corn, 1 cup fresh shrimp, 1/2 cup baby scallops, 4 oz of fish (could be salmon, cod, halibut), 1 oz tarragon, and white pepper & salt to taste. Heat on low until the veggies are soft. Serve garnished with cooked clams & mussels in the shell, & fresh bread on the side.
Chef Dion Ponech, Bridgemans Bistro, 740 Handy Rd, Mill Bay, 778-356-3568. The heated patio with a retractable awning provides year-round waterside dining & every table has a view of the inlet & the Mill Bay Marina.