Tasty Tuesday: Seafood

It's the season for seafood!
Chef Richard Soriano, of Tellers, shows News 12's Elizabeth Hashagen and Elisa DiStefano how to make a seafood boil, as well as fish and seafood by grabarfish.com.


Old Bay Broth
Yield – 3 gallon
• 3 gallon -fluid Cold Water
• 16oz -wt Fresh Seaweed
• 6 oz-wt Fresh thyme
• 3 sprig Bay leave
• 16oz- wt old bay
• 8 oz-fluid White wine
• 4oz-wt garlic clove
• 4 each halved lemons
• To taste Salt ( season until you get ocean like flavor)
1. Place all ingredients into pot and bring to a boil.
2. Let simmer for 30 minutes. Cool down liquid then strain.
Seafood Boil
Yield – 4 portions
• 3 gallon -fluid Old bay Broth
• 16oz -wt Monkfish on the bone ( 4-4oz pieces)
• 4 ea 1# Chick Lobsters
• 24 ea Littleneck clams
• 16oz- wt PEI musseles
• 24 oz-wt Fresh corn cut into 1/3
• 16oz-wt Blanched Fingerling potato
• 6 oz -wt Cipollini onions
• 16oz wt sliced andouille sausage
• 16 oz wt Fresh seaweed
• 12 oz wt Jumbo sea scallops
• 4 each halved lemons
• 6oz wt chopped parsley
1. Place broth into pot and bring to a boil. Add lobster, seaweed, andouille, onion, and lemon. Cook for 7 to 8 minutes
2. Add monkfish and corn bring down to simmer and cook for 6 minutes.
3. Add remaining ingredients, and cook for another 8 minutes or until clams open.
4. Strain ingredients onto a bowl with newspaper, serve with your favorite aioli, chimichurri, or melted butter.