Seafood Boil Recipe

ake the fish stock: Combine all the ingredients in a large pan. Cover with water then bring to a boil. Skim off any scum that forms on the surface. Cover pan and simmer very gently for 20 to 30 minutes. Strain through a fine mesh sieve into a large bowl and transfer back to pan.

Make the spice sachet: Combine all ingredients in a bowl. Wrap in a small piece of cheesecloth or gauze and tie with kitchen twine to make a pouch.

Bring stock to a light boil over medium heat. Add corn and salt. Cover pot and cook corn for 10 minutes.

Add lobster, crab, and spice sachet; bring to a simmer for 5 minutes, skimming off any scum that may rise to the surface.

Add mussels, prawns, and clams; simmer for 5 minutes. Add sausages and potatoes. Simmer for 3 minutes.

To serve, carefully place shellfish on a platter. Cut lobster in half lengthwise and crab into quarters; arrange on the platter. Add remaining items in the pot to the platter. Discard the spice sachet. Arrange lemon wedges on the side.

Strain liquid remaining in the pot through a fine mesh sieve. Season to taste. Serve with boiled seafood.