Curried Tomato Seafood Bouillabaisse
This version of bouillabaisse features white fish only. If you like, use a combination of fish and shellfish. If you're using shrimp, you can make a superb stock with the shrimp shells by roasting them in the oven, then deglazing the pan with a little white wine. Combine this with water, carrots, celery, and herbs and simmer for up to 1 hour, strain, cool, and freeze the stock.