Cut the shrimp, scallops, and swordfish into bite-sized pieces and place them in a bowl with the crabmeat.\.
In a heavy-bottomed pot, melt the butter; add the carrots, onions, celery, potatoes, and corn and saute over medium-low heat for 15 minutes or until the potatoes are barely cooked, stirring occassionally. Add the rice flour; reduce the heat to low and cook, stirring often for 3 minutes. Add the Seafood Stock and bring to a boil. Add the seafood, reduce the heat and simmer, uncovered, for 7 to 10 minutes, until the fish is just cooked. Add the coconut milk, and the parsley. Add salt and pepper to taste, and servie
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