1-Make the sauce and poach seafood: In a saucepan, combine 1 cup seafood stock, 1 cup cream, ½ cup white wine, 3 tablespoons tomato paste, and ½ teaspoon saffron threads. Bring to a boil, then reduce heat. Add 250g raw shrimp (peeled, deveined, halved); cook 3 minutes and remove with a slotted spoon. Add 250g raw firm white fish (cut into 1-inch chunks); cook 3 minutes and remove. Add 250g cooked lobster (or raw scallops, cook 3 minutes). Reduce sauce by half (about 12 minutes).

2-Thicken the sauce: Mash 1 tablespoon butter with 1 tablespoon flour. Whisk into sauce with salt and pepper; simmer 5 minutes until thick. Set aside. The aroma here is heavenly, like a fancy bistro.

3-Saute the vegetables: Melt 3 tablespoons butter in a pan. Cook 2 julienned leeks and 3 julienned carrots over medium heat for 5 minutes until softened. Add 3 tablespoons white wine, salt, and pepper; cook 5 to 10 minutes more until tender. Set aside. These add a fresh, crisp element.

4-Prepare the topping: Mix 1 cup panko, ⅓ cup grated Parmesan, 2 tablespoons minced parsley, 1 tablespoon chopped tarragon, and 1 tablespoon minced garlic. Melt remaining 3 tablespoons butter and stir in.

5-Assemble and bake: Divide seafood evenly among gratin dishes. Top with veggies, pour sauce over, and sprinkle breadcrumb mix. Bake 20 minutes until browned and bubbly. Serve hot, maybe with crusty bread.