1 cup coarse ground almonds
3 cups milk
1 cup cooked crabmeat, shredded
1 cup cooked salmon, drained and 'shredded' with a fork
to eliminate those little round bones found in canned salmon
4 Tbsp. flour
1 Tsp. salt
½ cup white wine
½ cup sugar

Simmer the ground almonds with the milk about ten minutes, then add the crabmeat and salmon, and simmer a further 2-3 minutes. Mix the flour with just enough cold water to make a smooth paste (adding the flour to the hot mixture will make it lumpy) and add with the salt to the milk. Stir about 2 minutes until the soup mixture thickens. In a separate pot, heat the wine and sugar, then add this to the creamed soup mixture. Simmer a few minutes, then serve, garnishing with pomegranate slices if available.

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