Boulevard's summer seafood boil

Seafood boil with fresh Dungeness crab, crawfish, clams, mussels, jumbo prawns, local corn and potatoes

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Is there a better way to enjoy all of British Columbia's seafood than with a massive seafood boil? Use this recipe from Boulevard Kitchen and Bar, one of the most popular seafood restaurants in Vancouver, to make yours. It just might become an annual summer tradition at your house.

Court bouillon

1/2 white onion, roughly chopped
1 stalk celery, roughly chopped
1/2 fennel, roughly chopped
1/2 small leek, cleaned and roughly chopped
1 Orange, sliced
1 lemon, sliced
8 cups cold water
1 sprig fresh thyme
1 bay leaf
1 1/2 tsp white peppercorns
2 pieces star anise
1 tsp fennel seeds
1 tsp fine sea salt

Bring all ingredients to a boil in large saucepan over high heat.

Reduce heat and simmer mixture for 20 minutes and pour through a fine mesh strainer. 

Discard vegetables, and reserve the liquid. 


4 ears corn, husk removed, and cut into thirds
1 2-lb Dungeness crab
1 lb clams
1 lb mussels
1 lb potatoes, cooked in salted water until tender
8 jumbo prawns
1 lb crawfish
2 cups Old Bay seasoning

Bring court-bouillon to a boil in a large pot over high heat.  Reduce heat, and add corn and Dungeness crab, and simmer for 3 minutes. 

Add clams and mussels, and simmer for 2 minutes.  

Add potatoes, prawns and crawfish, and simmer for an additional 2 minutes. 

Pour through a fine mesh strainer, and discard the liquid. 

Toss the cooked seafood with a generous amount of Old Bay Seasoning. 

Serve warm. 

4 servings