1 tablespoon olive oil
2 tablespoons champagne
3 ounces island fish
1 pound shrimp
3 pieces mussels
2 pieces scallops
1 crab leg, cut
14 ounces bouillabaisse base

Bouillabaisse base
1 teaspoon olive oil
1 tablespoon Maui onion
Pinch ground fennel
Pinch crushed red chilies
Pinch fresh cracked pepper
2 tablespoons leeks, chopped
4 tablespoons celery, chopped
1/2 teaspoon garlic, minced
1/2 teaspoon thyme
Pinch of saffron
Shot of champagne
3/4 cup whole pear tomato
6 fluid ounces fish stock
Salt, to taste

Prepare base:
Sweat onion in olive oil, add fennel, crushed chilies and fresh pepper. Add leeks and celery, saute another couple of minutes. Add garlic, thyme and saffron, toss and deglaze with champagne. Add tomatoes, stock and simmer for 15-20 minutes, add salt to taste.

To serve:
Saute fish, mussels, shrimp and scallops. Deglaze with a shot of champagne, add in bouillabaisse base, then crab. Cover and cook until shellfish opens. Transfer to a bowl and garnish with croutons. Makes 1 serving.