Malibu Bouillabaisse

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Bouillabaisse:

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

Uni Toast:

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