Sauté the salmon, shrimp and scallops in a
heated pan with a little olive oil.
In a separate pan over medium heat, add
olive oil and garlic. Cook until the garlic has begun to brown, approximately
one minute.
Add a touch of salt and pepper to the
salmon, shrimp and scallops.
Add the mussels and the clams to the
garlic, and immediately cover the pan with a lid in order to steam. Add salt
and pepper, and cover again.
Be careful not to overcook the seafood and
promptly remove from the heat when done.
In a separate pot, heat the fish stock.
Fortify the fish stock with fresh fennel and a dash of Sambuca for sweetness.
Add fresh thyme and basil to the fish stock. Finish by adding fresh saffron to
the pot.
Once the mussels have opened, splash
generously with white wine and continue to cook.
Add the calamari and cherry tomatoes
towards the end in order to not overcook. Add fresh basil and fortified fish
stock, cover and allow to simmer for 5 minutes.
Slice the baguette, drizzle with olive oil,
salt and pepper and broil to a crisp in the oven.
Carefully arrange the seafood in a bowl and
pour a generous amount of broth on top. Garnish your dish with toasted
baguettes and enjoy!
