Ingredients

• 6 tablespoons butter
• 1 large Spanish onion, diced
• 2 stalks celery, diced
• 1/8 cup mirin (sweetened sake)
• 1 tablespoon crab boil seasoning (recommended: Old Bay)
• Freshly ground black pepper
• 2 quarts fish stock
• 2 quarts clam broth
• 4 large potatoes, peeled and diced into 1/2-inch cubes
• 1/2 pound crab meat, picked over for shells
• 1/2 pound lobster meat, cut into bite-sized pieces
• 1 pound sea scallops
• 1 pound small shrimp, peeled and de-veined
• 1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces
• 1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces
• 1 pint half-and-half or cream, heated (do not boil)
• Salt

Directions