There’s nothing better during a New England summer than fresh seafood for dinner. This recipe is easy to make and fun to eat.

We used turkey sausage instead of the regular kind, but we’re sure either would be delicious. Many of our seasonings were done to taste. Also, the pot should always covered except for when you are adding things in.

10 jumbo shrimp
1 lb. cod
1 golden potato
2 ears of corn
1/2 lb. kielbasa sausage
1 lemon
1 tbsp. butter
Handful of chives, chopped
1 tsp. (approx.) thyme

Chop the potato, unpeeled, into 1-inch cubes. Fill a large pot with water 1-inch deep and put in potatoes and thyme.

Cover pot,  turn on high heat, and allow to cook until potatoes are soft but firm (about 8 minutes). While the potatoes are cooking, cut each corn into 2-inch thick pieces (about 6 per ear). Add in corn and cook for another 5 minutes. During this time, chop sausage into 1/4-inch disks and add that in. Slice lemon into disks and throw into pot. Add in shrimp and allow it to cook for a few minutes.

Chop fish into 2-inch (or so) filets. Sprinkle salt and chives on the fish. Cut butter into small pieces. Place fish into pot, evenly distributed, and spread butter chunks over the fish. Allow to cook for about three minutes, or until fish is fully done.

Note: These steps do not need to be followed to a tee. The most important thing is that the potatoes and corn need to cook for a lot longer than the fish and the shrimp. You should also feel free to experiment with different spices, seasonings, seafoods, and vegetables. Let us know how it turns out!