Chef Nick Massie shows you how to whip up Alaskan king crab, lobster tail, scallops, shrimp and cod for a seafood bouillabaisse.

“It’s a French seafood stew with tomato broth,” he explains. “This is the kind of food that I get excited about.”

Also among the ingredients: white wine, clam juice, diced tomatoes, crushed tomatoes, chicken broth, celery, leeks, garlic and roasted garlic oil. Massie creates the broth in a large pot with garlic oil, garlic, leeks and celery, adding in chicken broth, clam juice and white wine. In a separate pan, he cooks the scallops, cod and shrimp. He uses the broth to poach the lobster tail.

“What I would recommend is that you cook off all the seafood. Have the broth separate,” says Massie, who runs PaleoNick.com. “Say you’re going to save that in your fridge throughout the week. I would heat up the broth and then just put the seafood in your bowl and pour hot broth over it. Trying to heat the seafood again … it would probably overcook.”

Video by Nick Massie.