Two 2 1/2- to 3-pound striped bass, cut into 6-ounce filets, carcasses reserved
2 carrots, 1 roughly chopped and 1 finely diced
1 head celery, 1 stalk roughly chopped and the remainder finely diced
4 yellow onions, 1 roughly chopped and 3 finely diced
4 heirloom tomatoes, roughly chopped
1 red bell pepper, roughly chopped
2 cloves garlic, roughly chopped
1/4 cup anchovy paste
1 tablespoon Calabrian chile paste
1 pound 16/20 shrimp, peeled and deveined, heads and tails left on, shells reserved
1 cup acini di pepe or other small pasta
1 tablespoon saffron
Kosher salt and freshly ground black pepper
1 tablespoon canola oil
1 bulb fennel, finely diced
24 savory clams or other West Coast variety
24 mussels
1/2 cup red wine
1 bunch parsley, roughly chopped
1 bunch Thai basil, roughly chopped
1 bunch chives, roughly chopped
2 egg yolks
4 lemons, juiced
2 teaspoons sea salt
2 cups grapeseed oil
8 slices sourdough bread
1 tray uni
Micro carrot fern, for garnish
Petite sea grass, for garnish
Freshly ground black pepper, for garnish