Seafood boil

Ingredients

• 1 litre (34 fl oz/4 cups) chicken stock
• 750 ml (26 fl oz/3 cups) white wine
• 2 bay leaves
• pinch saffron threads
• 6 lemons
• 4 small kipfler potatoes, scrubbed and halved
• 1 whole garlic bulb, bashed and broken into cloves
• 1 small red chilli, finely chopped
• 4 clams
• 4 mussels
• 1 cup seaweed, such as nori, sea lettuce or kombu (optional)
• 2 onions, diced
• 2 corn cobs, cleaned and halved crossways
• 1 bunch thyme, leaves picked
• 4 scallops, in closed shells
• 4 prawns (optional), unpeeled
• 4 oysters (optional), shucked
• 150 g (5½ oz) butter
• ⅓ cup parsley leaves, chopped
• ⅓ cup tarragon leaves, chopped
• toasted sourdough, to serve
• 1 cup aioli, to serve

Instructions

Combine the stock, wine, bay leaves, saffron and 3 halved lemons in a large pot. Bring to the boil over high heat. 

Add the potatoes, garlic and chilli. Cover and cook for 3 minutes. Add the clams, mussels, seaweed (if using), onion, corn and thyme and cook for 8–10 minutes, until the corn is tender.

Add the scallops, prawns, oysters (if using), butter, parsley and tarragon. Season with salt and pepper and cook for 5 minutes. Use a slotted spoon to remove all the goodies from the pot and arrange them on a platter or large serving bowl in the middle of the table. Serve with remaining lemons cut into wedges, and toasted sourdough and aioli.