INGREDIENTS
1 small
onion
3 smalls
celery stalks
5 cups
water
1
bay leaf
1/4 tsp
pepper
1 1/4 tsp
kosher salt
8 oz
shrimp
4 oz
prince edward island mussels
4 oz
bay scallops
3 oz
squid tubes and tentacles
1/4 cup
olive oil
1/2 cup
carrots
2 tbsp
tomato paste
1 tbsp
flat-leaf parsley
1 tsp
thyme
3/4 tsp
paprika
1/4 tsp
pepper
3 media
garlic cloves
1/2 cup
heavy cream
1 serving
baguette