Toast the coriander seeds, fennel seeds, and white peppercorns in a dry pan until fragrant. Grind them into a fine powder.

Blend the ground spices with garlic, mini chilli, carrot, onion, fennel bulb, 2 kaffir lime leaves, lemongrass, galangal, and neutral oil. Process until a smooth paste forms.

Add the mussels and dry white wine to a hot large pan. Cover and cook until the mussels open.

Strain the mussel cooking liquid into a bowl and add the saffron. Remove the mussel meat from the shells and discard the shells.

Sauté the spice paste in the same large pan until aromatic. Add the saffron-infused mussel liquid.

Add fish stock, chicken stock, bruised kaffir lime leaf, tomatoes, tomato paste, tarragon, and thyme. Simmer for 30 minutes.

Remove and discard the kaffir lime leaf. Blend the stock briefly until smoother.

Strain the blended stock through the fine sieve, then through muslin cloth. Return the clear stock to the pan.

Cook the scallops, lobster tail, prawns, vongole clams, and reserved mussel meat gently in the hot stock. Cook only until each seafood item is just done.

Remove the pan from the heat and stir in butter and crème fraîche. Taste and serve the stew with mini baguettes drizzled with olive oil.

Cook your choice of seafood in the stock.

Add the butter and crème fraîche to the stock.