Throwback to my east coast roots, this soup is beyond decadent, amazing for birthdays or entertaining or if you hit the lotto 😉.

What You’ll Need:

• 1 big pot 
• 1 knife 
• 1L spring water 💦
  
• 6L Ripe Chicken Broth 
• 4 medium onions 
• 2 shallots 
• 3 large carrots 
• 2 celery stalks 
• 1 bulb of fennel 
• 2 cloves of garlic 
• 2 bay leafs
• 1 handful fresh parsley 
• 1 handful fresh dill 
• 1 lemon 
• 1 tbsp Ripe Olive Oil or ghee 
  
• Salt and pepper to taste 

From my Harvest Best Foods Box:

• Alaskan king crab legs 
• Jonah stone crab 
• Chilean sea bass
• Alaskan halibut 
• Pacific white shrimp 
• Atlantic sea scallops

Cooking Instructions: 

1. Chop all veggies
2. Sauté all veggies on medium heat for 3 minutes until onions are translucent 
3. Add broth and water 
4. Hour three Add shell fish
5. With 5 minutes left before serving, add the rest of the seafood
6. Low simmer for 4 hours serve hot 

Serves 8-10 people