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1
For the shrimp stock: In a large saucepan over high heat, heat the oil until almost smoking.
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2
Add the shrimp shells and tails, onion, carrot and celery and saute, stirring occasionally, for 5 minutes.
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3
Add the wine and cook until reduced by half, then add 10 cups of cold water, the tomatoes, parsley, bay leaf and peppercorns.
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4
Bring to a boil, reduce the heat to medium low and simmer, skimming the surface occasionally, for 40 minutes.
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5
Strain the stock through a strainer lined with cheesecloth into a large bowl, pressing on the solids to extract as much liquid as possible; discard the solids.
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6
The stock can be made 2 days in advance and stored tightly covered in the refrigerator, or frozen up to 3 months.
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7
For the tomato aioli: Combine the mayonnaise, anchovies, tomato powder, tomato paste, green onion, lemon juice, lemon zest, salt and pepper in a small bowl.
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8
Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
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9
For the broth: Heat the oil in a large, high-sided saute pan over high heat and cook the fennel and onion until they begin to soften.
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10
Add the pastis and cook until reduced by half, about 5 minutes.
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11
Add the tomatoes, saffron, chile flakes and 2 cups of the shrimp stock.
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12
Bring to a boil, add the garlic and cook until reduced by half, about 10 minutes.
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13
Add 4 more cups of shrimp stock, reduce the heat and cook until the flavors meld and the broth reduces slightly, about 20 minutes.
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14
Strain the shrimp-tomato broth into a large bowl, discard the solids, pour the liquid back into the high-sided saute pan and set aside.
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15
For the anchovy butter: Put the anchovies and butter in a bowl and mix until combined.
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16
Season with salt and pepper, cover and refrigerate until cold, at least 20 minutes.
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17
For the seafood: Heat 2 tablespoons of the oil in a large saute pan over high heat.
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18
Season the scallops on both sides with salt and pepper.
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19
Sear the scallops on one side until golden brown, about 2 minutes, then turn over and cook for 30 seconds.
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20
Remove to a baking sheet.
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21
Add another tablespoon of the oil to the pan and season both sides of the halibut fillets with salt and pepper.
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22
Sear on one side until golden brown, then turn over and cook for 30 seconds.
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23
Remove to the baking sheet with the scallops.
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24
Heat the remaining tablespoon of oil in the large saute pan, season the shrimp with salt and pepper and sear until the shells become lightly golden brown, about 1 1/2 minutes per side.
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25
Deglaze the pan with 1 cup of the reserved shrimp-tomato broth.
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26
Transfer the liquid to the remaining shrimp-tomato broth in the high-sided saute pan.
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27
Heat the shrimp-tomato broth over high heat.
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28
Add the mussels, cover and cook until they open, about 2 minutes.
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29
Remove the mussels to the baking sheet with a slotted spoon and discard any that did not open.
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30
Add the seared seafood and lobster tails to the shrimp-tomato broth, cover and let cook for 2 minutes.
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31
To serve: Add the anchovy butter to the broth and cook until thickened; stir in the parsley, tarragon and lemon zest.
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32
Top each baguette slice with a large dollop of tomato aioli and garnish with chives.
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33
Divide the seafood and broth among 6 large, slightly shallow soup bowls.
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34
Top each with a tomato aioli crouton and garnish with more parsley or tarragon or chives, if desired.
