Seafood bouillabaisse

1 cup

of large diced sea bass

1 cup

of peeled shrimp

cup of bacon, lardoons

tbsp grape seed oil

shallot, (small brunouise)

cloves of finely chopped garlic

tbsp of finely chopped ginger

tbsp capers

tsp sumac spice

tbsp Dijon mustard

cup of butter

whole lemon, (zested and juiced)

whole red pepper, (seeded and diced small)

whole green zucchini, (seeded and diced small)

cup of small chopped green beans

bunch of asparagus, chopped small

cup of sauvingon blanc wine

liter of fish stock

liter of veg stock

cups of roughly chopped fresh herbs, (parsley, tarragon, chives, basil)

Warm the grape seed oil over medium to high heat. Add the bacon and fry for one minute, and then add the shrimp, sumac and sauté for another minute. Then remove and set aside.
In the same pan add the butter, shallot, garlic and ginger. Saute with out browning for one minute and then add in the white wine, capers, Dijon mustard. Bring to a simmer and then add the fish stock, veg stock and half of the herbs.
Bring to a simmer and then add in the lemon zest, juice, red pepper, zucchini, green beans, asparagus. Bring back to a boil and then turn it down to a simmer for 2 minutes.
Next add in the diced sea bass, sautéed shrimp, bacon and simmer for another 2 minutes. Lastly season with ground pepper, salt and the rest of the herbs. Serve immediately to avoid over cooking the fish.