Filet frech seabass, reserve the filet and cut into 4 pieces. Set aside.
1 cup Clam Juice 1 Fennel Bulb (sliced thin) 1 Onion (sliced) 4 Garlic cloves 1 can San Marzano Whole Tomatoes 1/2 pound small Squid 1 pound King Crab 1 cup Shrimp Shells 1 cup Water
In a pot add the fishbones, clam juice, fennel, onions, garlic, san marzano tomatoes, half of the squid, king crabs and shrimp shells and water and simmer for 30 minutes until all flavors has married and intensified strain and put aside in a pan on low heat.
1/2 cup Pernod 1/2 Littleneck Clams
Dredge and season the sea bass filet and sear in a saute pan. Heat bouillabaise liquid and add the calamari and littleneck clams. Serve with crispy french seabass and add more tomato broth if preferred.