Warm up with James Robinson’s savory version of fisherman soup, a hearty stew of shrimp, clams, mussels, lobster and crab.
Preheat a medium pot over medium heat. Add olive oil. Once hot, add shrimp and lobster shells. Cook for 5 minutes, and then add onions, garlic and tomato paste. Cook for 8 minutes, and then add seafood stock.
Let the stock come to a rolling boil, and bring it down to a simmer. Strain stock. Add the saffron, scotch bonnet and bay leaf. Let everything simmer for 45 minutes, and then add the rest of the seafood. Cook until the clamshells are open (about 5 to 8 minutes). Add salt and pepper to taste. Garnish with parsley and serve.