Cioppino - seafood soup - dinner

I first had one in Seattle a few years ago and I enjoyed it very much. Here's my attempt

Based roughly on http://www.grouprecipes.com/84621/my-cioppino-italian-seafood-stew.html

Fish stock made from Saito fish bones, prawn and crayfish heads with the obligatory mirepoix.
Had to filter twice but still looks black (prob because the bones had blood and the prawns/crayfish as well.

This is basically western style tomato soup but with a fish stock and 2 anchovies fried into the oil at the start.

The same soup but blended in the blender. Tastes quite nice at this point by itself.

The seafood. I cut the crayfish down the middle, chopped off the head for stock, but left the split tail on.

The mussels. Not very good (bought in Chinatown mkt). Not fresh testing and rather tasteless.

Finished product with wan sui on top.

Bread with extra virgin olive oil and shredded parmesean grilled in the oven.

Ze crayfish tail

Side dish. Fry thin slices of Chinese Salted ham, then a bit of garlic, then quickly stir fry the veg.
Just before it is done, pour some boiling chicken stock on top and mix.

The completed side dish.