Ingredients

• 12 to 14 cups water, fish stock, or seafood stock
• 4 bay leaves
• ¼ cup plus 2 tablespoons Old Bay seasoning
• 1 cup chopped celery
• 1 cup chopped onions
• ½ cup whole peeled garlic cloves
• 3 whole bird’s-eye chiles
• 1 pound small red potatoes, scrubbed, or 6 purple yams, cut into 2-inch chunks
• 1 pound smoked hot sausage links or chicken sage sausage, cut into 2-inch pieces
• 6 ears corn, shucked and quartered
• 2 pounds shell-on large shrimp
• 2 pounds shelled scallops
• 1 cup dry white wine
• Salt and pepper
• Coarsely chopped fresh cilantro, for garnish

Instructions

1. In a large stockpot, combine 12 cups of the water or stock, the bay leaves, Old Bay, celery, onions, garlic, and chiles and bring to a boil over high heat. Add the potatoes and cook until tender, about 15 minutes.
2. Add the sausage and cook until heated through, about 5 minutes. Add the corn and cook until just tender, about 3 minutes. Stir in the shrimp, scallops, and wine and cook until the shrimp are cooked through, about 4 minutes. Season with salt and pepper and pour the stew into a large serving bowl. For more casual gatherings, serve directly from the pot on the stove. Garnish each serving with cilantro and serve immediately.