Spicy Seafood Pot


Serves 6-8

12 Mussels
1 White Fish Fillet (chopped into chunks)
10.5 oz Rice
1 Basket Baby Tomatoes
2 Chilies (chopped)
1 Can Tomatoes
2 Cups Chicken Stock
1 Onion (chopped)
4 Cloves Garlic (crushed)
3 Tbsp Dax’s Special Spice Mix (or other spices of your choosing)
1 Lemon
1 Tbsp Sugar
2 Smoked Sausages (sliced)
Fresh Origanum
Olive Oil




Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Wok and Dome Lid on COBB Grill and let heat up for at least 5 minutes.


  • Sauté the onion and garlic in Wok for 10 minutes until soft with the Dome Lid on.
  • Add chili and Dax’s Special Spice Mix (or other spices) and fry for a few minutes until fragrant.
  • Add the rice and sauté for 5 minutes. Add 1 cup of chicken stock, canned tomatoes, and sugar. Close the Dome Lid and let simmer for about 20 minutes.
  • Check after 10 minutes and if mixture looks dry, add more chicken stock as needed to create wet rice.
  • Add sausages, baby tomatoes, fresh origanum, mussels, and fish. Close Dome Lid again.
  • Allow to simmer for 15-20 minutes and season well, adding a good squeeze of lemon juice to taste.
  • Serve with fresh origanum and lemon wedges.


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