I hesitated between 4 - 5 stars because this is a really inspired recipe, but I did have a couple of suggestions. I agree with other reviewers that additional fish stock would give it more depth of flavor and I too blanched at all the butter. So used used olive oil, and just a couple tablespoons of butter. Also, if you are using fresh mussels and clams (as I did), they need to go in about 10 minutes ahead of the other fish, because the shrimp, scallops, fish, and crab will cook in about 5 minutes. I'd wait until the clams and mussels start to open before adding the rest. I also added a about a 1/2 teaspoon of red pepper flakes for a little more zest. I'll definitely make this again.
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I hesitated between 4 - 5 stars because this is a really inspired recipe, but I did have a...