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All In One Pot Seafood Boil

Ingredients


1 - 1 pound monkfish

2 - 1 pound medium shrimp

3 - 16 littleneck clams

4 - 2 cups white wine

5 - 1 pound small red potatoes

6 - 3 stalks celery, chopped

7 - 1 onion, chopped

8 - 3 lemons, juiced

9 - 5 tbsp butter or margarine

10 - 4 cloves garlic, crushed

11 - 1 tbsp chopped fresh thyme

12 - OR

13 - 1 tsp dried thyme

14 - 2 tsp salt

15 - 1 tsp celery seeds

16 - 1/2 tsp black pepper

17 - 1/2 tsp ground ginger

18 - 8 ears corn, shucked, halved crosswise

19 - 2 tbsp chopped fresh parsley


Instructions


1 - Cut monkfish into 1 1/2-inch pieces, set aside. Peel and devein shrimp. Using wet sponge thoroughly scrub clams to remove grit; discard any clams not firmly closed. Refrigerate seafood until ready to use.


2 - In pot over high heat combine 6 c. water with wine, potatoes, celery, onion, lemon juice, butter, garlic, thyme, salt, celery seeds, pepper and ginger. Bring to a boil; reduce heat to low. Cover; simmer until potatoes are cooked through, 15-20 minutes.


3 - Add reserved seafood; cook until shrimp and fish are cooked through and clams have opened, about 1 minute. Ladle into bowls; sprinkle with parsley.