2 32 oz cartons of seafood stock
1 bay leaf
2 6 oz cans of crab meat, juice reserved
2 6 oz cans of clams, juice reserved
1 lb red potatoes quartered
2 tbs olive oil
2 large carrots chopped
1/2 large onion chopped
salt and pepper
1 large leek, chopped, white part only
2 cloves garlic minced
3 tbs flour
1 cup frozen salad shrimp
1 lb cod loin cut into 1" pieces
1-pint heavy cream
1 cup fresh parsley

2 32 oz cartons of seafood stock 1 bay leaf 2 6 oz cans of crab meat, juice reserved 2 6 oz cans of clams, juice reserved 1 lb red potatoes quartered 2 tbs olive oil 2 large carrots chopped 1/2 large onion chopped 1 large leek, chopped, white part only 2 cloves garlic minced 3 tbs flour 1 cup frozen salad shrimp 1 lb cod loin cut into 1" pieces 1 -pint heavy cream 1 cup fresh parsley

Add stock, bay leaf and reserved crab and clam juice to large stockpot. Bring to a boil. Once boiling add potatoes and reduce heat to simmer.

Hear large pan over medium-high heat. Add oil carrots, celery, and onion. Season with salt and pepper. Cook 5 minutes. Add leek and garlic, sprinkle flour over top stir to combine cook 3 minutes more. Add vegetable mixture to stockpot followed by crab meat, clams and shrimp. Cook 2 more minutes. Add cod and cream cook 8 more minutes.

Garnish with parsley and serve.