Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 pound (450g) mussels, rinsed and debearded
  • 1 pound (450g) clams, rinsed
  • 1 pound (450g) white fish fillets (e.g., cod or halibut)
  • 4 cups (960ml) vegetable or seafood broth
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 2 lemons, halved
  • 1 tablespoon (15ml) Old Bay seasoning
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or baguette (for serving)

Instructions:

  1. Rinse shrimp, mussels, and clams under cold water. Pat fish fillets dry and cut into manageable pieces.
  2. In the large pot, combine broth, sliced onion, minced garlic, and Old Bay seasoning. Squeeze juice from lemon halves into the broth and add them to the pot.
  3. Place the pot over medium-high heat and bring to a boil.
  4. Once boiling, carefully add the seafood starting with clams and mussels, then add shrimp and fish.
  5. Cover the pot with the lid. Steam seafood for about 5-7 minutes or until all shellfish are opened and shrimp are opaque.
  6. Using tongs, transfer the seafood to a serving platter. Garnish with fresh parsley and serve with crusty bread.