1 tablespoon olive oil
8 large raw prawns, peeled and deveined, heads and shells reserved
1 salmon head
1 yellow onion, finely chopped
1 small carrot, finely chopped
1 celery stick, finely chopped
3 large cloves garlic, chopped
1 bay leaf
1/3 cup dry white wine
2 tablespoons tomato paste
Pinch saffron threads
Salt and freshly ground black pepper
2 pig's feet
2 carrots, chopped
2 leeks, chopped
2 onions, chopped
3 cloves
2 bay leaves
2 sprigs fresh thyme
3 shallots, diced
2 cloves garlic, diced
1/2 onion, diced
2 ounces Bayonne cured ham
1 1/2 ounces port
Pinch of salt
2 pinches of Epelette pepper powder or hot paprika
2 tablespoons olive oil
8 baby calamari, cleaned
2 tablespoons squid ink paste
1 teaspoon Espelette oil
2 sprigs fresh chervil
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