3 tablespoons/45ml olive oil
1 carrot, chopped
1 celery rib, chopped
1 fennel bulb, chopped
1 garlic bulb, halved horizontally
1 leek, chopped
1 onion, chopped
3 tablespoons/45ml ketchup
3 sprigs fresh rosemary
3 sprigs fresh thyme
Shells of 4 crab legs (reserve the meat for the stew, below)
Shells of 2 lobsters (reserve the meat for the stew, below)
1 tablespoon/15ml peppercorns
1 tablespoon/15ml cold butter
Salt and freshly ground black pepper
2 tablespoons/30ml olive oil
2 leeks, cut into chunks
12 shiitake mushrooms, stemmed
4 red bell peppers, roasted, peeled and sliced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup/250ml frozen peas
6 to 8 slices country bread
3 cloves garlic, chopped
1/2 red chile pepper, seeded and chopped
1 egg yolk
1 cup/250ml olive oil, plus more for the pan
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 pound/500g clams
8 ounces /225g mussels
8 ounces/225g rock shrimp
Meat from 2 lobsters
Meat from 4 crab legs
Olive oil, for drizzling
4 to 6 sea scallops on the shell
Fresh chervil
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
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