2 pounds king or dungeness crab, shells cracked
1 pound mussels, scrubbed and debearded
1-2 pounds large uncooked shrimp, peeled and deveined
1 pound bay scallops
1/2 pound Alaskan cod fillet, cut into large pieces
1 loaf sourdough bread
1/2 cup butter
1 onion, chopped
1 small fennel bulb, chopped finely
4 cloves garlic, chopped coarsely
2 tablespoons Kinder’s Seafood Blend
1 teaspoon Kinder’s Red Garlic Seasoning
1 28oz can crushed tomatoes
1 14.5oz fire roasted diced tomatoes
1 and 1/2 cup white wine
4 cups seafood stock
3 bay leaves
1/4 cup Italian parsley, chopped for garnish
Step 1
In a large pot over medium-high heat, melt butter then add onion, fennel, parsley until the onions are translucent and soft, about 8 minutes
Step 2
Add garlic, Seafood Blend, and Red Garlic seasoning, and saute for 2 minutes
Step 3
Add crushed and diced tomato, wine, seafood stock, bay leaves, cover, and reduce heat to medium low. Simmer for 30 minutes, stirring occasionally
Step 4
Increase head to medium, add mussels, and cook for 5 minutes until the start to open
Step 5
Add cod and crab legs, cover, and cook for 3-5 minutes
Step 6
Add shrimp and scallops, cook until scallops are just firm and shrimp is no longer translucent
Step 7
Garnish with parsley and serve with warm sourdough
Smoky mesquite with sea salt & pepper
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