Instructions

Melt vegan butter on the stove top over medium heat in a large dutch oven. Add the chopped shallot, garlic and leek and cook for 5 minutes until fragrant, add the chopped potatoes, salt & pepper and cook for 10 minutes stirring regularly until potatoes are slightly browned. Add cream from the can of coconut milk and stir for a few minutes until the cream has melted down and mixed with the veg. Add broth and water from the coconut milk can and cover for 10 minutes until potatoes are cooked through. Add haddock pieces and cook for 3 minutes, then add remaining shrimps and scallops and cook for another 3 minutes until all the seafood is cooked through. Serve hot with optional corn & basil to garnish.