Seattle Style "Bouillabaisse"

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Six 2-ounce salmon fillets

Six 2-ounce halibut fillets

12 scallops

1/4 cup olive oil

1/2 sweet onion, diced

1 fennel, diced

1/2 tablespoon minced garlic

12 shrimp or prawns, (21/25 per pound), peeled and deveined

12 mussels

12 Manila clams (Little Neck may be substituted)

12 oysters, Pacific yearling, petite (your favorite may be substituted)

6 cups Lemon Verbena Broth, recipe follows

9 fingerling potatoes, boiled and halved

6 red teardrop tomatoes, halved

6 yellow teardrop tomatoes, halved

2 red beets, blanched, peeled, cut in eighths

2 golden beets, blanched, peeled, cut in eighths

12 baby carrots, peeled and blanched

3 tablespoons Bouillabaisse Butter, recipe follows

12 Red Rock crab legs, cooked (Dungeness may be substituted)

6 sprigs lemon verbena, for garnish

1 tablespoon Herb Mix, recipe follows

Lemon Verbena Broth:

1 tablespoon olive oil

1 diced sweet onion

1 diced fennel top

3 garlic cloves, crushed

2 quarts fish fumet (stock)

2 bunches whole verbena

Bouillabaisse Butter:

2 pounds softened whole butter

2 tablespoons minced garlic

2 oranges, zested and juiced

1 tablespoon ground star anise

1 tablespoon saffron threads

1 tablespoon toasted and ground fennel seed

1 1/2 tablespoon Chimayo chili powder

2 tablespoons Herb Mix, recipe follows

Kosher salt

Herb Mix:

1 tablespoon chopped fennel fronds

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh chives