6 tablespoons butter
1 large Spanish onion, diced
2 stalks celery, diced
1/8 cup mirin (sweetened sake)
1 tablespoon crab boil seasoning (recommended: Old Bay)
Freshly ground black pepper
2 quarts fish stock
2 quarts clam broth
4 large potatoes, peeled and diced into 1/2-inch cubes
1/2 pound crab meat, picked over for shells
1/2 pound lobster meat, cut into bite-sized pieces
1 pound sea scallops
1 pound small shrimp, peeled and de-veined
1 pound skinned whitefish, such as cod or halibut, cut into 2-inch pieces
1 pound firm whitefish such as monkfish or swordfish, cut into bite-sized pieces
1 pint half-and-half or cream, heated (do not boil)
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