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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. lobsters (hard shell)
- 1 lb. manila clams
- 1 lb. mussels
- 1 lb. sea scallops (day boat)
- 1 lb. shrimp (peeled and deveined, shells reserved)
- 1 lb. bass fillet (striped, skin removed, portioned into roughly 3-ounce pieces)
- 1 lb. fish bones (ask your fish monger)
- 1/2 lb. squid (fresh)
- 1/4 cup canola oil
- 2 heads fennel (1 thinly sliced, 1 cut into 1/4-inch wedges)
- 1 yellow onion (small, thinly sliced)
- 1 carrot (thinly sliced)
- 3 cloves garlic (thinly sliced)
- 2 stalks celery (thinly sliced)
- 2 beefsteak tomatoes (small, chopped)
- 1/2 cup brandy
- 1 cup white wine
- 1 orange
- 1 lemon
- 4 sprigs basil (2 sprigs reserved for garnish, optional)
- 3 sprigs parsley
- 1/4 tsp. red pepper flakes
- 1 lb. fingerling potatoes
- 1/2 cup extra virgin olive oil (good quality)
- salt
- pepper
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