Heat a Dutch oven over medium heat. Add the olive oil and, once hot, add the onions, bell peppers, garlic, shallots, chives and habanero peppers. Cook, stirring often, until the onions are translucent, 5 to 6 minutes. Add the tomatoes to the pan and cook until soft, about 3 minutes. Deglaze the pan with the white wine and cook until reduced by half, about 1 minute. Add the fish stock to the pot and bring to a boil. Reduce the heat so that the liquid just simmers, and cook the soup until the flavors begin to marry, about 10 minutes.

Season the lobster, shrimp and scallops with 1 tablespoon of the Essence and 2 teaspoons of the salt. Add the lobster, shrimp and scallops to the pot and cook until the lobster and scallops begin to turn opaque, about 2 minutes. Season the white fish with 1 teaspoon of Essence and the remaining teaspoon of salt. Add the seasoned fish to the pot and continue to cook until the fish is flaky, about 3 minutes. Add the parsley and cilantro to the pan and cook for another 2 to 3 minutes.

Taste the soup and adjust the seasoning, if necessary. Ladle the soup into heated bowls, and garnish each bowl with toasted almonds, chopped parsley and cilantro.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.