Bouillabaisse

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1 pound sea scallops

1 pound medium to large shrimp, shelled and de-veined

1 pound Bouchu mussels, scrubbed well, beards removed

3/4 pound red snapper fillets

3/4 pound monkfish fillets (or other white fish such as halibut or grouper)

1/4 pound butter

4 ounces olive oil

4 garlic cloves, minced

1 onion, diced

1 carrot, diced

1/2 leek, diced

1/2 celery stalk, diced

Dry white wine

6 cups fish stock

2 tomatoes, peeled, seeded and chopped

1 small can tomato paste

20 threads of saffron

Fresh black pepper, to taste

2 small potatoes, peeled and diced

1/4 cup chevril, chopped