In copper or stainless steel pan, heat olive oil
and saute shallots until translucent. Add
the clams and mussels and cook for 3 minutes. Add scallops, calamari and
cook for 30 seconds. Add shrimp and lobster and cook for one minute. Add
wine and let reduce, about 2 minutes.
Add tomato concasse and saffron and allow to cook for about one minute
before adding marinara, oysters and basil. Season with salt and black
For more spice, add red pepper flakes. Soup will be ready in 30 seconds
to one minute. Divide and arrange soup into four bowls.
John Watt Executive Chef/Co-owner
Houston, Texas 77005