Seafood Boil

For the boil

• 1 Andouille (hard to find). Optional: Kielbasa (available at the Polish
  supermarket, also halal available from an Islamic butcher) or chorizo, or another sausage!
• 33 cl Corona or other beer (Can also be served with orange juice)
• 2 liters of water
• 400 g red potatoes
• 2 corn cobs
• 750 grams of mixed fish/seafood (such as shrimp, mussels, crab, haddock)
• Salt to taste
• Fresh parsley
• Fresh lemon
  

For the sauce

• 250 g butter
• 1 bag of Seafood Sauce spice mix
• A few tablespoons of the stock
  

1. Prepare your pan and optional chorizo

Take a large pan of at least 5 liters.

Using chorizo? Cut it into small pieces and fry briefly in a pan until lightly crispy.

Immediately remove the chorizo from the pan and set aside.

2. Start the sauce base with stock

Add 330ml beer (or 330ml orange juice) and 2 litres of water to the pan and bring to the boil.

Then add theSeafood BombAdd. Let this simmer gently for about 5 minutes to allow the flavors to develop.

3. Add the vegetables and sausage

Meanwhile, halve the red potatoes and cut the corn cobs into three pieces.

Add the potatoes and corn on the cob, along with andouille or other (smoked) sausage, to the broth. Cook for 15 minutes—just long enough for the potatoes to be almost cooked through but still retain a bite.

4. Taste and season

Taste the broth and add salt to taste. The butter sauce will provide the most flavor later, but a little salt helps the base get started.

5. Add the seafood

Now add the fish and shellfish, in the correct order based on cooking time (for example: mussels and cockles first, shrimp later). Cook until just cooked through.

See below for cooking times for the most common types of seafood.

6. Let the flavors soak in

Once everything is cooked through, turn off the heat and cover the pan. Let it sit for a few minutes to allow the flavors to meld.

7. Make the butter sauce separately

Set aside about 200 ml of the stock.

In a separate pan, melt 250 grams of butter over low heat – do not let it brown.

Add theincluded spice mixadd and stir well with a whisk.

Then add the reserved stock, approximately 150ml, and stir well again.

Want a thicker sauce? Let it reduce slightly.

8. Serving

Place all the seafood, potatoes, corn, and sausage in a large bowl or on a serving platter (optionally on a layer of newspaper, as is traditional).

Pour the butter sauce generously over it.

Garnish with fresh parsley and a little lemon juice for freshness.

Serve with extra butter sauce on the side for dipping.

Cooking times

• Pre-cooked crab: 5–7 minutes (for larger pieces possibly 1–2 minutes longer).
• Crayfish: about 4–5 minutes for smaller specimens.
• Mussels & cockles: about 5 minutes, or until the shells open.
• Lobster tails: about 5–6 minutes for a 150–170 gram tail (make sure the shell turns bright red and the meat turns opaque white).

👉Are you using raw crab?Then allow 15–20 minutes for the cooking time. Therefore, add these to the stock at approximately the same time as the potatoes.