Created by TeresaS on August 28, 2020
Step 1: Add stock, bay leaf and reserved crab and clam juices to large stock pot. Bring to a boil. Once boiling, add potatoes and reduce heat to a simmer.
Step 2: Heat large pan over medium-high heat. Add oil, carrots, celery and onion. Season with salt and pepper. Cook 5 minutes. Add leeks and garlic; sprinkle flour over top. Stir to combine; cook 3 minutes more. Add vegetables mixture to stock pot, followed by crab meat, clams and shrimp. Cook 2 minutes. Add cod and crab; cook 8 minutes longer or until seafood reaches a safe internal temperature of 145°F.
Step 3: Garnish with parsley and serve immediately, refrigerating any leftovers.