bouillabaisse on a plate

Ingredients For bouillabaisse on a plate

• 1/4 c

  julienned leeks
• 1/4 c

  thinly julienned green onions, green and white parts
• 3 c

  cherry tomatoes, halved
• 1/4 c

  julienned fennel
• 1 md

  orange, juiced and minced zest
• 1/2 lb

  monkfish or tilapia fillets
• 2 c

  fish stock
• 1/2 lb

  small bay scallops
• 1/2 lb

  cooked dungeness or king crab meat
• 1 lg

  lobster, cooked, meat removed
• 1/2 lb

  cooked shrimp, cleaned and deveined
• 1/4 lb

  scooked and shelled mussels
• 1/2 lb

  cooked and shelled small clams
• 1/2 lb

  cooked and chopped calamari rings and tentacles
• 1 tsp

  chopped fresh thyme
• 1/2 c

  white wine
• 1/4 c

  lemon juice
• 3 md

  cloves, fresh garlic smashed and minced
• 1/2 tsp

  flaked or sea salt
• 1/2 tsp

  freshly ground black pepper
• 2 lg

  hardboiled eggs, chopped
• 1/4 c

  extra virgin olive oil
• 1/2 oz

  saffron threads (optional)
• 2

  heads romaine lettuce, washed and separated
• 2 lg

  lemons, quartered, seeds removed