1/4 cup (1/2 stick) butter 1 large Leeks 1 large Onions 2 lbs Carrots 2 tbsp Ginger Root peeled and grated 6 cups Chicken Stock Salt Pepper Heavy Cream – optional Peel and grate the ginger and dice the rest of the vegetables. Sautee until soft, add chicken stock. Bring to a boil and then
This is the NY version of a San Franciscan Italian seafood stew. They focus on crabs while I focus on a nice variety of seafood. It’s quick to cook once the seafood is prepped and guaranteed to please every seafood lover. You can make the sauce white or red and once in a while I make it pink with just lobster tails, shrimp and broccoli florets.