Maryland Seafood Stew Recipe

• 2 tbsp. butter
• 1 tbsp. extra virgin olive oil
• 2 onions, minced
• 1/2 pound carrots, sliced thickly
• 3-4 stalks celery, minced
• 1/2 gallon stock, fish or possibly chicken (see note)
• 3 cloves garlic, chopped
• 3-4 potatoes, peeled & minced
• 1 c. peas, fresh or possibly frzn
• 1 c. corn, fresh or possibly frzn
• 1 c. green beans, cut, fresh or possibly frzn
• 1 (28 ounce.) can tomatoes, minced & undrained or possibly 3-4 fresh tomatoes, peeled & minced
• 1 pound smoked sausage, sliced
• 2 tbsp. Old Bay
• 2 teaspoon grnd black pepper
• 1 pound shrimp, peeled
• 1 pound crab meat
• 1/2 pound scallops

1. NOTE: This is richest if you make a stock from the steaming liquid used for lobster, adding the discarded shells and water to cover, simmering, straining and freezing.
2. Shrimp shells may also be used if shrimp was steamed with plain water.
3. In large stock pot, heat butter, add in oil, and saute/fry onion till translucent/soft.
4. Add in carrots, celery and stir for about 5 min.
5. Add in garlic, stir briefly and add in stock (can be still frzn).
6. Add in potatoes and remaining vegetables.
7. Add in water if necessary to bring liquid to top level of food.
8. Bring to simmer and add in sliced sausage.
9. When vegetables are cooked, you may take this off the heat, cold and chill overnight.
10. (This improves the flavor.)
11. About 45 min before serving, heat over medium burner, bringing soup to simmering boil.
12. Add in Old Bay and black pepper, cook for about 10 to 15 min and taste for seasoning, adjusting as necessary.
13. Ten min before serving, with broth simmering, add in seafood, stirring to blend.
14. Makes 5 to 6 qts, recipe doubles well.

butter, extra virgin olive oil, onions, carrots, stalks celery, gallon stock, garlic, potatoes, peas, corn, green beans, tomatoes, sausage, bay, grnd black pepper, shrimp, crab meat, scallops

Taken from cookeatshare.com/recipes/maryland-seafood-stew-52969 (may not work)