Seafood Languedoc

This is wonderful served on your favorite rice. It basically is your favorite seafood in a very tasty creamy seafood gravy. Lots o' flavor!
Prep:15m Cook:30m Servings:8

Ingredients
6 tablespoons butter
4 cloves of garlic, diced
1 medium onion, diced
3 tablespoons flour
3/4 teaspoon white pepper
1 teaspoon Old Bay, or seasoned salt
3/4 cup dry white wine
1 cup fish stock or constituted bouillon
1/2 cup milk
2 – 6ounce fish fillets (a firm fish like tilapia)
1 cup scallops
1 ½ cups shrimp

Directions
1-.Sauté the garlic and onion in butter until beginning to caramelize
2-.Stir in flour, white pepper, and Old Bay seasoning and make a roux (the flour will be slightly browning).
3-.Slowly add wine, fish stock, and milk.
4-.When it’s beginning to thicken, add fish fillets, scallops, and shrimp.
5-.Cook on low for 20 -30 minutes. The seafood will cook in the sauce.
6-.Serve this on a brown or wild rice for best effect.