A seafood boil’s success comes down to the boiling liquid the shellfish cooks in. Jess Murphy from Galway’s Kai restaurant makes a particularly special one with ale and seafood as prominent flavours make it ideal for really meaty large langoustines. I made this recipe while wild garlic was still in season, but you can easily make the bagna cauda without it and serve with vibrant purple chive flowers.
Serves 8 
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For the court bouillon:
handful dried dillisk seaweed
1 large white onion, chopped
1 bunch thyme
1 small bunch parsley
3 sticks of celery
3 large carrots, chopped
2 lemons, halved
3 bay leaves
1 tbsp black peppercorns
1 tbsp fennel seeds
3 tbsp apple cider vinegar
33fl oz pale ale
2 tbsp salt
2 tbsp sugar
For the wild garlic bagna cauda:
12 anchovy fillets
3 large cloves garlic, minced
4.5oz butter
Small handful of wild garlic leaves, finely chopped
2 tbsp olive oil
For the pot:
35 Dublin Bay prawns
35oz of baby potatoes
4 corn cobs, cut in half
To serve:
Sourdough bread, sliced
Wild garlic flowers
Newspaper pages
Lemon wedges
For the court bouillon:
50g dried dillisk seaweed
1 large white onion, chopped
1 bunch thyme
1 small bunch parsley
3 sticks of celery
3 large carrots, chopped
2 lemons, halved
3 bay leaves
1 tbsp black peppercorns
1 tbsp fennel seeds
3 tbsp apple cider vinegar
1 litre pale ale
2 tbsp salt
2 tbsp sugar
For the wild garlic bagna cauda:
12 anchovy fillets
3 large cloves garlic, minced
125g butter
Small handful of wild garlic leaves, finely chopped
2 tbsp olive oil
For the pot:
35 Dublin Bay prawns
1kg of baby potatoes
4 corn cobs, cut in half
To serve:
Sourdough bread, sliced
Wild garlic flowers
Newspaper pages
Lemon wedges
Large Pot
Fine Sieve
Frying pan
Old Newspaper
