Frogmore Stew with Old Bay Aioli
Chef Joe Kindred’s deeply flavorful fish stock is what sets this recipe apart from a traditional low-country boil. Pile some of the seafood into a shallow bowl and ladle the strained cooking liquid over the top for a more refined stew, or save the golden stock to make the best seafood chowder of your life the next day. Whatever you do, do not let it go to waste. Slideshow: More Seafood Recipes
1. If you can’t get a 5-pound snapper, use 2 smaller snappers. As an alternative to live blue crabs, use 2 pounds of frozen cooked king crab legs and add with the shrimp in Step 2. Also, if making this recipe in a large turkey fryer pot, add the perforated insert after your fish stock has finished simmering and skip the straining process.