Heat a medium soup pot over medium-high heat. Add the olive oil and butter. Add veggies, bay leaf, salt, pepper and Old Bay Seasoning. Cook for 5 minutes. Add flour and cook for 1 minute. Add the sherry and cook for 1 minute. Add chicken stock and bring to a bubble. Arrange the seafood in an even layer around the pan. Cover and cook for 4 minutes. Add milk and cook for 2 to 3 minutes longer. Add cayenne pepper. Discard the bay leaf.
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|Serving Size: 1 Serving (805g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 193 (26%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 344.7mg||106 %|
|Sodium 948mg||33 %|
|Potassium 2346.6mg||62 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 32g|
|Protein 95.2g||136 %|
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Calories per serving: 748
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