1-First, prepare the seafood by seasoning 500 grams of bass fillets, 300 grams of cleaned shrimp, and 200 grams of dry-packed scallops with 2 teaspoons kosher salt, 1 teaspoon black pepper, and sugar as needed. Cure them in the refrigerator for 30 minutes, then rinse and dry them thoroughly. This step enhances the flavors and texture before you brown them in half of the 3 tablespoons olive oil over medium heat.

2-Next, use the remaining olive oil to sauté 150 grams diced bacon, 150 grams diced onions, and 150 grams diced fennel in a large pot until they soften, about 5-7 minutes. Add 150 milliliters white wine to deglaze the pot, letting it reduce for a couple of minutes to build a robust base.

3-Then, stir in 2 tablespoons tomato paste, 400 grams cooked white beans, 300 grams peeled, seeded, and diced tomatoes, and 500 milliliters prepared fish bouillon. Cook this mixture until it reaches a stew-like consistency, which takes around 15-20 minutes. For variations, you might try ideas from an easy chicken spaghetti recipe on our site to adapt proteins.

4-After that, mix in 100 milliliters heavy cream and adjust the seasoning to taste, ensuring the flavors meld perfectly. Fold the browned seafood back into the stew and simmer gently for another 5 minutes. Finally, garnish with fresh chervil before serving to add a touch of brightness.