Grilled Andouille & Seafood Stew

Fish Stock:
1 lb fish bones
optional: shrimp shells, crab shells, and lobster shells
1 yellow onion
1 stalk celery
1 stalk lemongrass
2 bay leaves
10 qts water

Combine all ingredients and bring to a boil. Lower to a simmer and cook for 45 minutes. Strain the stock for the stew.

Stew:
4 Bovine & Swine Andouille links
8 qts fish stock
4 oz bacon - cut into thin strips
2 medium leeks - white part only, grilled and then diced (follow instructions)
½ yellow onion - diced
2 red bell peppers - diced
8 cloves garlic - sliced
1 jalapeno - diced
2 cups canned crushed tomatoes
1 lime leaf
¼ t red pepper flakes
¼ C fresh mint - chopped
¼ C green onions - chopped
1 T fresh thyme - chopped
1 t Old Bay seasoning
2 T olive oil
¼ C lime juice, fresh
¼ C lemon juice, fresh
1 t fish sauce
2 lb fish filet (cod, halibut, bass, or snapper)
½ lb crab meat (snow crab or dungeness, canned lump crab is okay too)
1 ½ lb head on prawns or wild shrimp - tails peeled
1 ½ lb squid - tubes and tentacles

In a 6-8 quart stockpot over medium-high heat, cook the bacon until browned (about 10 minutes). Add the leeks, onion, jalapeno, bell peppers and garlic to the stockpot and cook until the vegetables are softened (about 4 minutes). Add the fish stock, crushed tomatoes, lime leaf, Old Bay seasoning and red pepper flakes and bring to a boil. Turn the heat down to a simmer and cook until the stock is reduced by one third (about an hour to thicken the sauce). Lightly brush the sausages with olive oil and grill over high heat on a charcoal or gas grill. Do the same with the leeks, squid, shrimp and fish. Cut the grilled fish into 1 inch cubes, the squid into ½ inch rings and tentacles. Break the fish into large chunks. Cut the sausages into ½ inch bites. Add lemon juice, lime juice, mint, green onions and thyme to the stew. Stir. Add the seafood and sausages into the stew, stir gently to avoid breaking up the fish too much. Serve hot in a bowl.