2 lbs. king crab legs or dungeness (shells cracked)
1lb. mussels, scrubbed, debearded
1-2 lbs. large uncooked shrimp, peeled and deveined
1 lb. bay scallops
1/2 lb. Alaskan cod filet (or halibut), cut into large pieces
1 loaf sourdough bread
1/2 cup butter
1 onion, chopped
1 small fennel bulb, finely chopped
4 garlic cloves, coarsely chopped
1/4 fresh parsley, chopped
2 Tbsp. Mediterranean Seasoning
1/2 tsp. crushed red pepper
1 (28 oz.) can crushed tomatoes
1 (14.5 oz.) can fire-roasted diced tomatoes (or regular)
1 1/2 cups of white wine
4 cups seafood stock
3 bay leaves
1/4 cup fresh 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, Kinder’s Mediterranean Seasoning and red pepper flakes, saute for 2 minutes.
Step 3
Add crushed and diced tomatoes, white wine, seafood stock and bay leaves, cover and reduce heat to medium low. Simmer for 30 minutes, stirring occasionally.
Step 4
Increase heat to medium and add mussels, cook for 5 minutes or until they start to open.
Step 5
Add shrimp and scallops, cook one minute.
Step 6
Add cod and crab legs, cover and cook for 3-5 minutes until shrimp and scallops are just firm. Remove any mussels that did not open.
Step 7
Garnish with parsley and serve with sourdough bread. Enjoy!
Smoky mesquite with sea salt & pepper
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