Ingredients

INGREDIENTS
Fish Stock
3 pounds Fish trimmings , rinsed and cut into 3-inch pieces, (see illustrations below)
1 Medium onion , cut into small dice
2 Medium carrots , cut into small dice
1 Large rib celery , cut into small dice
8 Parsley stems , chopped
1 cup Dry white wine
1/4 Medium lemon
10 Black peppercorns
2 Bay leaves
1 Dried chile pepper (of your choice)
Fish Stew Base
2 tablespoons Olive oil
2 Medium onions , cut into small dice
2 Medium red bell peppers , cored, seeded and cut into small dice
3 Medium cloves garlic , minced
2 ounces Prosciutto , minced
1/2 cup Ground almonds , toasted
1/8 teaspoon Saffron
1/2 cup Dry white wine
2 cups Medium tomatoes , chopped, or canned tomatoes
2 Large bay leaves
1/8 teaspoon Cayenne pepper (or more to taste)
Table salt and ground black pepper
1/4 cup Fresh parsley leaves
1 teaspoon Dried thyme , or dried basil (optional)
Shellfish and Garnish
1 Live lobster (1 1/2 pounds), prepared per illustrations below, body reserved
12 Clams , scrubbed
12 Mussels , scrubbed and debearded
12 Large shrimp , shelled, tails-on
1/2 pound Sea scallops (halved if unusually large)
3 tablespoons Fresh parsley leaves , for garnish

Description

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