Braise the vegetables. Put olive oil on bottom of pan, medium heat, braise herbs and vegetables according to hardness: first carrots, potatoes, celery, garlic, fennel, thyme, then onion, tomatoes, basil, saffron, lid on, twenty minutes.

Boil 4 quarts of water, add 8 shrimp bouillion cubes, add concentrated tomato paste, bring to rolling boil, simmer.

Twenty minutes before serving, remove thyme twig, turn broth up to low boil. Add frozen mussels, bring back to boil, about 12 minutes. Add frozen raw shrimp, bring back to boil, about 10 minutes, taste shrimp for doneness when they turn pink. Add fish, bring back to boil. Do not salt or pepper, the rouille sauce will provide.

Make the rouille: roast the red pepper 20 minutes at 450F degrees and peel, destem and deseed, put in food processor with almonds, egg yoke, saffron, garlic, lemon juice, olive oil, pulse till smooth, then drizzle the grapeseed oil till you have a creamy mayo to put on toast. Taste. Now add 1/8th slice of roasted habanero pepper, pulse till well mixed, taste again. Add additional habanero slices one by one, taste, till the rouille is just right. Set aside.

Remove salmon head, save salmon cheeks. With slotted spoon, distribute each type of seafood and vegetables evenly per bowl. Top off with broth. Freeze. To serve, thaw, Slice the bread, put Tbs rouille on top. Enjoy your seafood feast.