Recipe

Step 1: Soak and scrub mussels, then let soak in water until ready to use.

Step 2: Slice sea bass into four pieces, each approximately the size of a playing card. Set aside.

Step 3: Heat olive oil in a large (6-qt.) pot. Mince onions, carrot and garlic, and brown slowly in oil, stirring often (about 20 minutes). Add tomatoes to mixture and cook 20 minutes more; add stock and bay leaves. Keep heat high enough so mixture continuously bubbles, and stir.

Step 4: In a hot nonstick pan, saute? fish skin-side-down with a bit of olive oil. Set aside when cooked — about 6-8 minutes.

Step 5: Add mussels and vermouth to large pot; cook 5 minutes. Add salt, all remaining spices, shrimp and scallops. Cook an additional 10 minutes. Taste and adjust seasoning.

Step 6: When mussels begin to open, add butter, top with cooked fish pieces, and serve in four large soup bowls.