For the broth: Saute the fish scraps in olive oil in a large pot until they turn red. Stir in some salt and pepper and the onions, carrots and celery and cook for a few minutes. Mix in the tomato paste until almost attached to the pot. Pour in the wine to deglaze, and cook until reduced to almost dry. Add the stock, tomatoes, dill, lemon juice, saffron, basil and parsley. Bring to a boil, and then reduce to a simmer and cook slowly for a couple of hours. Strain the broth and return to the pot. Add the clams and mussels, cover and cook until they open, and then remove them from the pot and reserve.
For the bouillabaisse: Heat the oil in a large pot until hot. Add the shrimp, scallops, fish and lobster tails and sear until cooked. Stir in potatoes, tomatoes, herbs and fennel. Divide the vegetables and fish among four bowls, and add the reserved mussels and clams. Pour over the broth and garnish with croutons and saffron aioli.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Jeremy Duclut, Cassis American Brasserie, St. Petersburg, Florida