For the Seafood Stew

• ½ tbsp butter
• 1 tsp garlic, minced
• 2 tbsp extra virgin olive oil
• 1 slice lemon
• 1 tbsp parsley, chopped
• ½ cup white wine
• 10 mussels
• ½ cup sliced calamari
• 2 large scallops
• 4 littleneck clams
• 3 jumbo shrimp
• 4 oz cod fillet
• 1 cup shrimp stock [recipe below]
• 1 tbsp chopped scallions
• 1 carrot, cut into 4 pieces & boiled until tender
• 1 red potato, cut into 4 pieces & boiled until tender
• handful of green beans, sauteed in olive oil or butter (should still have snap to them)
• salt
• pepper
• fresh thyme to taste, chopped

For Shrimp Stock

• 2 cups shrimp shells
• 1 onion, rough chopped
• 1 stalk of celery, rough chopped
• 1 carrot, rough chopped
• 1 tsp salt
• pinch of pepper
• enough water to cover all ingredients

1. Put all ingredients in a pot, bring to a boil and simmer for 1 hour
2. Strain and discard everything but the strained liquid

1. Put butter, olive oil, garlic, littlenecks and lemon slice in a sauté pan and sauté on medium heat for about 3 minutes (brown but don't burn the garlic)
2. Add ½ cup white wine. Cover the pan and cook for 1 minutes
3. Add shrimp stock, cooked vegetables, thyme,  salt & pepper and cook for 3-5 minutes
4. Add in all the remaining seafood, cover and cook for 7 minutes
5. Remove lemon, garnish with chopped scallions and parsley, and serve