At the Innlet Café, they briefly poach a medley of the freshest seafood available in this broth and serve up a steaming stew.
Chatelaine tip
Scrub mussel and clam shells under cold running water before adding to stew. Mussels can be added with other fish and seafood. Clams take longer to cook, so add to the stew 10 minutes before adding remaining fish and seafood.