butter in a large stockpot. Saute onions
and celery in butter until soft and translucent. Add mirin
and continue to cook until it is almost reduced. Stir in crab boil seasoning and 1 tablespoon pepper. Continue to cook approximately 1 minute. Pour in fish stock and clam broth
and bring to a boil. Add the potatoes and cook the potatoes until just tender. Continue to simmer and add crab, lobster, scallops
, and shrimp
. Return to a simmer
and add fish. Gently poach
fish until just cooked. Add heated half-and-half. Season with salt and freshly ground black pepper, to taste. Enjoy!