Shrimp and Tuna Chowder

Here again, I am using my favorite Brussels sprouts as a veggie in a dish.  Sweet and wonderful, as long as you don't overcook them.
2 stalks celery, finely diced
1 onion, diced
1 pint Brussels spouts, sliced
1 carrot, finely diced
2 Tbsp butter
2 Tbsp canola oil
1/4 cup flour
6 cups milk
1/2 tsp dill weed
Freshly grated nutmeg
1 lb fresh tuna, cut into bite-sized pieces
1 dozen shrimp

In a soup pot, sauté the celery, onion, Brussels sprouts and carrot for about 10 minutes.  Set aside in a bowl.  In same pot, melt the butter in the oil and whisk in the flour.  Cook until bubbly, for about 5 minutes.  Whisk in the milk and bring to a boil, whisking often, until thickened, about another 5 minutes.    Reduce to a simmer, add the dill and nutmeg and return the veggies to the soup.  Salt to taste.  Add the tuna and the shrimp and heat through to cook the seafood, about 3-5 minutes.

Cook's note: you can use other fish than tuna; whatever is freshest is best.