1. Sauté the salmon, shrimp and scallops in a heated pan with a little olive oil.
  2. In a separate pan over medium heat, add olive oil and garlic. Cook until the garlic has begun to brown, approximately one minute.
  3. Add a touch of salt and pepper to the salmon, shrimp and scallops.
  4. 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.
  5. Be careful not to overcook the seafood and promptly remove from the heat when done.
  6. 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.
  7. Once the mussels have opened, splash generously with white wine and continue to cook.
  8. 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.
  9. Slice the baguette, drizzle with olive oil, salt and pepper and broil to a crisp in the oven.
  10. Carefully arrange the seafood in a bowl and pour a generous amount of broth on top. Garnish your dish with toasted baguettes and enjoy!


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