Chef Ryley Eckersley, Quaintrelle
4 portions of rockfish (4 oz each)
8 smoked oysters
16 clams
12 oz pink Oregon pink shrimp
12 oz baby potatoes, boiled
3 oz chopped onion
2 oz chopped garlic
4 bay leaves
2 cups white wine
2 cups heavy cream
2 big spoonfuls of Dijon mustard
Juice of a lemon