Bouillabaisse – Fustini's Oils & Vinegars

Ingredients

• 2 tablespoons Fustini’s Herbs de Provence olive oil
• 1 carrot - peeled - cut into small dice
• 1/2 onion - small dice
• 3 stalks celery - small dice
• 18 ounces can tomato sauce
• 1/4 cup seafood stock
• 2 tablespoons Mixed Herb - parsley, rosemary, thyme
• Few threads saffron
• 6 sole fillets
• Salt and pepper
• 1/2 cup bread crumbs
• 1 tablespoon Fustini’s Meyer Lemon olive oil
• 1 tablespoon Fustini’s Herbs de Provence olive oil
• 1 shallot - minced
• 1 teaspoon Fustini’s Delicate SELECT olive oil
• 12 jumbo shrimp - peeled and deveined - tail on
• 24 mussels - cleaned and beard removed
• 1 roasted red pepper
• 1 shallot - roughly chopped
• 2 cloves garlic - minced
• 1/4 cup Fustini’s 18 Year Balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 cup mayonnaise
• 12 slices baguette