1 pound sea scallops
1 pound medium to large shrimp, shelled and de-veined
1 pound Bouchu mussels, scrubbed well, beards removed
3/4 pound red snapper fillets
3/4 pound monkfish fillets (or other white fish such as halibut or grouper)
1/4 pound butter
4 ounces olive oil
4 garlic cloves, minced
1 onion, diced
1 carrot, diced
1/2 leek, diced
1/2 celery stalk, diced
Dry white wine
6 cups fish stock
2 tomatoes, peeled, seeded and chopped
1 small can tomato paste
20 threads of saffron
Fresh black pepper, to taste
2 small potatoes, peeled and diced
1/4 cup chevril, chopped
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