Food My Muse

0 First, preheat a Cassadou pan with a bit of olive oil. Then, add in shrimp shells and peppercorn. Deglaze with white wine. Add in the veggies, salt, water and simmer. Cook covered for 30-45 minutes and strain.
1 Secondly, preheat your dutch oven on medium for 2 minutes. Then, add in some olive oil and pancetta. Sauté for 5 minutes on medium low, mixing often.
2 Add in onion and shallots. Then, sauté for 5 minutes.
3 Add in tomato paste, Calabrian chili paste, saffron, fennel and garlic. Drizzle a bit of olive oil. Then, cook on medium for 4-5 minutes. Add white wine.
4 Add in crushed tomatoes, seafood stock and halibut skin. Then, simmer, lower heat and cook covered for 30 minutes.
5 Spread the butter onto the bread with garlic, salt and oregano. Then, bake at 350F for 10-15 minutes.
6 Preheat your everyday pan and sear your salmon, skin side down to crisp up until desired temperature. Then, give the scallops, shrimp and halibut a hard sear.
7 Add in tarragon and butter to the sauce and the mussels. Cover until they open. Remove halibut skin.
8 Lastly, arrange seafood onto the bowls with the sauce, add black pepper, chives and bread.