Seafood Stew with Garlic Bread Recipe

Instructions

Heat a large Dutch oven or heavy bottom saucepot over medium-high heat. Melt the butter and then add the garlic and onions and begin to saute. Add bay leaves, potatoes, cayenne, salt, and stir allowing the potatoes to cook down in the butter. Cover with a lid and continue to cook for about 15-20 minutes on low heat. Keep an eye on the mixture to avoid burning butter. Add the tomatoes, seafood stock, and turn up the heat to bring the stew to a boil. Then lower the heat to a simmer. Add in the sausage, white wine, two lemons along with their juice, and stir. Add the dried basil, fresh parsley, chili paste, or sriracha, and stir into the stew mixture. Place the lid on the pot and bring it up to a boil. Once it comes to a boil, add in the Fresno chili, shrimp, king crab legs, and continue to simmer until the seafood is pink and tender about 5-10 minutes Serve the Seafood Stew with more parsley and Garlic Bread on the side.