2 tbsp. butter
1 tbsp. olive oil
2 onions, chopped
1/2 lb. carrots, sliced thickly
3-4 stalks celery, chopped
1/2 gallon stock, fish or chicken (see note)
1-2 bay leaves
3 cloves garlic, minced
3-4 potatoes, peeled & chopped
1 c. peas, fresh or frozen
1 c. corn, fresh or frozen
1 c. green beans, cut, fresh or frozen
1 (28 oz.) can tomatoes, chopped & undrained or 3-4 fresh tomatoes, peeled & chopped
1/2 lb. smoked sausage, sliced (optional)
1/2 lb. pancetta, 1/4 inch dice
2 tbsp. Old Bay Seasoning
2 tsp. ground black pepper
1 lb. shrimp, peeled
1 lb. crab meat
1/2 lb. scallops

NOTE: This stew has the richest flavor when a stock is prepared from the steaming liquid used for lobster, adding the discarded shells and water to cover, simmering until the volume has reduced by half, then straining and freezing until needed. Shrimp shells may be used in a similar fashion to prepare a seafood broth. In a pinch, substitute lobster, clam or fish soup base.

In a large stock pot, melt butter, add olive oil, and sauté onion with sausage and/or pancetta until onions are translucent and meat has browned. Add carrots, celery and stir for about 5 minutes. Add garlic, stir briefly and add stock (can be added while still frozen). Add potatoes and remaining vegetables. Add water if necessary to bring liquid to top level of food. Add 1-2 bay leaves.

When vegetables are cooked, remove from the heat, cool and refrigerate overnight, which does much to improve the flavor. Like most stews, this tastes better when served the next day.

About 45 minutes before serving, heat slowly on medium-low heat, bringing soup to a simmer. Add Old Bay Seasoning and black pepper, cook for about 10 to 15 minutes, adjusting seasoning to taste, as needed. Remove bay leaves before serving. Ten minutes before serving, with broth simmering, add the seafood, stirring to blend.

Serve with Milk Lunch or chowder crackers.

Makes 5 to 6 quarts. Recipe may be doubled.