Ingredients:

  • 1 doz. calms

  • 1 doz mussels

  • 1/2 lb crab

  • 1/2 shrimp

  • 3-4 rock lobster

  • 6 scallops

  • 1 onion

  • 1shallot

  • 2-3 cloves garlic

  • 4 cups of water

  • olive oil

  • 2 sweet red pepper

  • 3-4 celery stalks

  • 1 fennel blub

  • 1 8oz bottle clam juice

  • 1 cup white wine

  • parsley


    • Directions:

    1. Heat your pot, cover the bottom of the pot; with olive oil. Add in the garlic, onions, shallot, salt and pepper and allow everything to cook until tender.
    2. Next add in the 4 cups of water; this is the starter broth to cook the shellfish. Bring this to a boil and add all of the shellfish into the broth. It won't take long for the clams and mussels to open, and the shrimp and crab to turn orange.
    3. When the shellfish are done cooking, you want to remove them from the broth and set them aside. Get a second pot and a strainer. You want to strain the broth and remove any sediment from the shellfish. Any time you're cooking shellfish, you should make this a normal practice in your cooking. You should also remove any UNOPEN clams or mussels and discard them.
    4. In the strained broth pot, you want to add the red peppers, celery and fennel and bring it to a simmer. Next add in the wine and clam juice. Let everything fuse together and if you need more broth you can add another bottle of clam juice to the broth mixture.
    5. Before you add the shellfish back into the broth, you need to remove the outer shells of the shrimp and rock lobster. Put everything back into the broth and get your serving dishes ready.
    Serve:
    Fill each bowl with pieces of everything in the pot; some sliced bread for dunking and soaking up the broth; a nice bottle of wine, good company and enjoy the feast!