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Ingredients:

2 cups fish fumet (recipe follows)
pinch of saffron
1/2-cup extra-virgin olive oil
1 lb. red snapper or halibut filets, skinned and cut into 1-1/2 inch pieces, seasoned with salt and pepper
3/4-lb. sea scallops
4 large garlic cloves, minced
2 medium onions, chopped
1 head fennel, sliced
1 Tbs. toasted fennel seed
2 Tbs. Michael's tomato paste
1/2-cup Pernod
1-1/2 cups dry white wine
1 (28 oz.) can whole plum tomatoes, drained and
chopped
1 bay leaf
1 tsp. dried oregano
1-1/2 tsp. Gray salt
1/2-tsp. freshly ground black pepper
1 jalapeno chili, seeded and diced
1 stick butter, room temperature
1-1/2 to 2 lbs. littleneck clams
1/4-cup fresh parsley, chopped
3 Tbs. fresh basil, chopped
2 Tbs. fresh tarragon
1 lb. crab legs, cracked into 2-3 inch pieces
1 lb. large shrimp, tails and bottom segment of shell left intact

Directions:

1. Heat fumet in a small saucepan. Add saffron, remove from heat and set aside.
2. Heat a little oil in a large 8 quart stock pot.
   
3. Add seasoned fish and spread out on the bottom of the pot. Do not stir; let cook for a few minutes, then turn and cook for 30 seconds. Fish will be slightly underdone.
   
4. Remove from pot and set aside.
   
5. Add more olive oil and repeat with scallops.
   
6. Remove from pot and set aside.
   
7. Add more oil to pot if necessary.
   
8. Add garlic, onions, fennel and fennel seed. Stir and cook for 30 seconds.
   
9. Add tomato paste and cook for 3-4 minutes.
   
10. Add Pernod and stir well.
    
11. Add white wine, chopped tomatoes, fish fumet, bay leaf, oregano and chili.
    
12. Season with salt and pepper.
    
13. Cook until liquid has reduced by half.
    
14. Cover pan and simmer for 30 minutes.
    
15. Add butter to tomato mixture.
    
16. Add clams, parsley, basil and tarragon.
    
17. Simmer until clams open (about 3 minutes). Discard any unopened clams.
    
18. Add crab pieces and heat through.
    
19. Transfer crab and clams to a large serving bowl.
    
20. Return scallops and sautéed fish to broth and heat through.
    
21. Transfer scallops and fish to serving bowl.
    
22. Place shrimp in broth and cook until just done.
    
23. Place in serving bowl with the other fish and remove the bay leaf.
    
24. Pour broth over fish and season to taste.

Chef's note: Always cook your tomato paste to relieve some of the sweetness.

Fish Fumet

Ingredients:

5-1/2 lbs. bones and trimmings from white fish
10 cups cold water
6 oz. mushrooms, sliced
1 small onion, sliced thin
3 shallots, sliced thin
2 Tbs. fresh lemon juice
2 cups dry white wine
10 whole sprigs fresh parsley
1 sprig thyme
2 tsp. peppercorns
1 tsp. fennel seeds
1 bay leaf

Directions:

1. Place all ingredients in a large stock pot and bring to a boil.
   
2. Lower heat and simmer for 30 minutes.
   
3. Strain fumet and allow to cool before storing.

Chef's note: Always rinse any blood off your fish bones in cold water for a clearer stock. Never use salmon bones for stock — the fish is too oily.