Ingredients
3 tablespoons plus 1/4 cup butter, divided 1 pound sliced fresh mushrooms1/3 cup all-purpose flour1 teaspoon salt1/8 teaspoon pepper4 cups half-and-half cream1-1/2 cups 2% milk1 pound haddock fillets, skin removed, cut into 1-inch pieces1 pound uncooked medium shrimp, peeled and deveined2 cups frozen peas (about 10 ounces)3/4 cup shredded cheddar cheese1 cup lump crabmeat (about 5 ounces), drained1 jar (4 ounces) diced pimientos, drained1 teaspoon paprika, optional
Preparation
In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot.
In same pot, heat remaining 1/4 cup butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
Stir in haddock, shrimp, peas and sautéed mushrooms; cook until fish just begins to flake easily with a fork and shrimp turn pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika.
