TRADITIONAL SEAFOOD BOUILLABASE

4 oz. Tuna - cut in four equal pieces
4 oz. Swordfish - Cut in four equal pieces
4 0z. Salmon - cut in four equal pieces
1/2 lb. Shrimp - 21/25 size peeled and deveined
1 doz. Oysters - shucked
1 Doz. Clams - leave in shell
1 Doz. Mussels - leave in shell
4 oz. Scallops - washed
1 tsp. Fresh chopped fennel
1 oz. Carrots, julienned
1 oz. Celery diced
1 oz. Shallots, peeled and diced
1/2 oz. Scallions - diced
1 Tsp. Parsley
1 tsp. Garlic
Pinch Saffron
4 oz. White wine
4 oz. Chicken Stock
4 oz. Tomato Paste
1 Pint Cold Water
2 oz. Olive oil
Stax seasoning to taste

In a heated large stock pot add olive oil, fennel, carrots, celery, shallots, scallions and garlic. Sauté for two minutes stirring constantly and place all seafood except oysters and mussels. Sauté for another one minute on each side - add saffron and deglaze with white wine. Stir in tomato paste, chicken stock, water and simmer. Once it starts to simmer, add mussels, oysters and simmer for approximately two minutes. Serve equal portions of seafood in four bowls. Serve immediately with French bread. Add four more ounces of water to thin sauce down if you don’t want to serve over pasta. Don't forget Stax seasoning to taste.