All In One Pot Seafood Boil

All In One Pot Seafood Boil

Ingredients

  • 1 pound monkfish
  • 1 pound medium shrimp
  • 16 littleneck clams
  • 2 cups white wine
  • 1 pound small red potatoes
  • 3 stalks celery, chopped
  • 1 onion, chopped
  • 3 lemons, juiced
  • 5 tbsp butter or margarine
  • 4 cloves garlic, crushed
  • 1 tbsp chopped fresh thyme
  • OR
  • 1 tsp dried thyme
  • 2 tsp salt
  • 1 tsp celery seeds
  • 1/2 tsp black pepper
  • 1/2 tsp ground ginger
  • 8 ears corn, shucked, halved crosswise
  • 2 tbsp chopped fresh parsley

Directions

  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.