Bouillabaisse

• 1 onion (minced)
• 2 shallots (minced)
• 1 leek (minced)
• ½ cup olive oil
• 2 tbsp tomato paste
• ½ tbsp harissa seasoning
• 1 orange zest
• 2 tbsp miso paste
• 8 tomatoes (on the vine, cubed)
• 4 cloves garlic (thinly sliced)
• ½ tsp saffron
• 1 tbsp tarragon (fresh)
• 1 fennel bulb (shaved)
• 1 cup white wine
• 4 oz rockfish (cubed)
• 8 squid tubes (sliced into rings)
• 12 oz halibut (remove skin, or get skinless)
• 2 lobster tails (shell removed, and each tail halved)
• 1 lb black mussels (washed and beard removed)
• 8 scallops
• 1 lb pink shrimp
• Chives (to taste)
• Parsley (to taste)
• 2 tsp thyme (fresh)

Seafood Stock

• Shrimp shells
• ¾ cup clam juice
• 2 tbsp black peppercorns
• Lobster shells
• ½ cup white wine
• Leek greens (to taste)
• Fennel Stalks (to taste)
• 2 celery ribs
• 2 bay leaves
• Salt and pepper (to taste)
• 12 cups water

1. 1

   First, preheat a pan with a bit of olive oil. Add in shrimp and lobster shells. Add pepper. Deglaze with white wine. Add in the veggies, salt, clam juice, water and simmer. Then, cook covered for 30-45 minutes and then strain.

2. 2

   Secondly, preheat a pan on medium for 2 minutes, then add in olive oil and your onion, leek and shallots. Sauté for 3 minutes.

3. 3

   Then, add in leeks, orange zest, garlic, tomato paste, tomatoes saffron, harissa and miso. Then, sauté for 3 minutes.

4. 4

   Add in seafood stock and cubed fish. Then, simmer, lower heat and cook covered for 30 minutes.

5. 5

   Place a strainer and poach the squid for 2 minutes and then the lobster for 1.5 minutes.

6. 6

   Sear your halibut, scallops and shrimp until nice and golden. Then, deglaze that pan with broth and add back to pan.

7. 7

   Then, add in mussels to boiling sauce with tarragon, thyme and parsley.

8. 8

   Lastly, arrange seafood onto the bowls with the sauce, add black pepper, chives and bread.