The Broth

1 lb. fish bones and prawn shells (reserved from prawns used below)
¼ cup olive oil
½ cup gin
4 shallots, finely chopped
4 stalks celery, finely chopped
1 bulb fennel, finely chopped
8 cloves garlic, crushed
1 cup sauvignon blanc
1 cup chopped tomatoes
¼ cup finely chopped parsley
6 whole black peppercorns
4 sprigs fresh lemon thyme
1 bay leaf
1 tsp. sea salt
3 cups chicken stock
3 cups water
1 small stalk lemon grass
1 lemon, zested

In large stockpot heat olive oil over high heat. Add fish bones and prawn shells. Roast 2 minutes. Flambé with gin. Add shallots, celery, fennel, and garlic. Cook 5 minutes. Add wine, tomatoes, parsley, peppercorns, lemon thyme, bay leaf and sea salt. Stir 5 minutes. Add chicken stock, water, and lemon grass. Bring to boil. Simmer 45 minutes. Strain through fine sieve or cheesecloth. Stir in lemon zest. Set aside.

The Seafood

1 lb. Alaskan halibut, cut into 6 medallions
1 lb. wild salmon, cut on the bias into 6 strips
6 large diver scallops
6 jumbo prawns, peeled, deveined
12 black mussels
3 - 6 oz. Maine lobster tails, cut in half

In medium saucepan, bring 2 cups broth to boil. Add lobster. Cook 30 seconds. Add halibut, salmon, scallops, prawns and mussels. Cover. Cook 3 minutes, or until done. Remove seafood from broth. Keep warm. Bring broth back to simmer. Reduce by ¼. Season to taste with sea salt and freshly ground black pepper.

The Vegetables

1 large bulb fennel, trimmed, cut into 6 wedges
6 medium leeks, root trimmed, white part only
6 fingerling potatoes, cut in half
2 Tbsp. olive oil
2 cups chicken stock
1 pinch saffron
1 pinch sugar
to taste sea salt and freshly ground black pepper

Heat olive oil over high heat in medium saucepan. Add vegetables. Sauté 2 to 3 minutes. Season to taste with sea salt and freshly ground black pepper. Add chicken stock, saffron, and sugar. Reduce heat to medium. Cook 10 minutes. Remove leeks. Set aside. Continue to simmer until stock has evaporated and fennel and potatoes are tender, 5 to 10 minutes more.

The Aioli

1 large clove garlic, crushed
1 egg yolk
½ slice white bread, crust removed
1 lemon, juiced
½ cup hazelnut oil
12 leaves tarragon, chopped
6 slices sourdough baguette, cut on bias, 1/3" thick, toasted
to taste sea salt and freshly ground black pepper

In food processor, blend garlic, egg yolk, white bread, and lemon juice. Process until finely pureed. With machine running, slowly pour in half oil. Add tarragon leaves. Pulse until blended. Slowly pour in remaining oil, to build thick emulsion. Season to taste with sea salt and freshly ground black pepper. Spoon on top sourdough baguette slices.

The Presentation

6 sprigs tarragon
6 spears lemon grass
Divide seafood among six warm 1" deep serving plates. Add fennel, leeks, and potatoes to plate. Ladle reduced broth over. Garnish with aioli crouton, tarragon sprigs and lemon grass.