Instructions: Make broth: Heat the olive oil in a large pot over moderate heat. Add the carrots, celery, leek, parsley, garlic and oregano and saute until slightly softened, about 5 minutes. Add the fish stock, wine, saffron, fennel and sugar. Bring to a simmer, adjust heat to maintain a gentle simmer and cook about 10 minutes to boil off the alcohol.

Preheat broiler. Coat the sea bass lightly with sesame oil, then season with seasoning salt. Put the fish on a rack in a baking dish and broil until almost done. Brush each fillet with 1 teaspoon kabayaki sauce and return to the broiler until the fish just flakes.

While the fish cooks, add the scallops to the simmering broth. Cover and simmer until they are about half-done, about 1 minute, then add the shrimp. Cover and simmer briefly, just until the shrimp and scallops are done. Taste the broth and adjust seasoning.

Spoon some of the broth, shrimp and scallops into warmed serving bowls. Using a spatula, transfer a sea bass fillet to each bowl.

This recipe yields 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.