2 pounds shellfish scraps, such as lobster bodies and shrimp shells
Extra-virgin olive oil
Salt and freshly ground pepper
2 onions, chopped
1 carrot, chopped
1 stalk celery, chopped
1 cup tomato paste
6 ounces white wine
1 gallon vegetable stock or water
3 tomatoes, chopped
1 sprig fresh dill
Juice of 1 lemon
1 pinch saffron
1/2 bunch fresh basil
1/2 bunch fresh parsley
1 pound clams
1 pound mussels
1 cup extra-virgin olive oil
Four 3-ounce pieces fresh fish, such as a grouper and salmon
2 lobster tails, cut in half
1 pound diced cooked potatoes
1 cup freshly diced tomatoes
1/2 cup chopped fresh basil, chives and scallions
1 bulb fennel, shaved
Croutons, for garnish
Saffron aioli, for garnish (a mixture of roasted garlic, saffron, mayonnaise, lemon juice and salt and pepper)
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