Seafood Stew with Garlic Rouille Croutons

Seafood Stock: 

3 tablespoons/45ml olive oil

1 carrot, chopped

1 celery rib, chopped

1 fennel bulb, chopped

1 garlic bulb, halved horizontally

1 leek, chopped

1 onion, chopped

3 tablespoons/45ml ketchup

3 sprigs fresh rosemary

3 sprigs fresh thyme

Shells of 4 crab legs (reserve the meat for the stew, below)

Shells of 2 lobsters (reserve the meat for the stew, below)

1 tablespoon/15ml peppercorns

1 tablespoon/15ml cold butter

Salt and freshly ground black pepper

Roasted Leeks and Mushrooms:

2 tablespoons/30ml olive oil

2 leeks, cut into chunks

12 shiitake mushrooms, stemmed

4 red bell peppers, roasted, peeled and sliced

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

1 cup/250ml frozen peas

Rouille Croutons:

6 to 8 slices country bread

3 cloves garlic, chopped

1/2 red chile pepper, seeded and chopped

1 egg yolk 

1 cup/250ml olive oil, plus more for the pan

Salt and freshly ground black pepper 

Salt and freshly ground black pepper

Seafood Stew:

1 pound/500g clams

8 ounces /225g mussels

8 ounces/225g rock shrimp

Meat from 2 lobsters

Meat from 4 crab legs

Serving:

Olive oil, for drizzling

4 to 6 sea scallops on the shell

Fresh chervil