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