Soy-Glazed Sea Bass & Shellfish In Seafood Broth

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2 tablespoons extra virgin olive oil

3/4 cup coarsely chopped carrots

1 celery rib, coarsely chopped

1 leek (white and light-green part only), well rinsed and chopped

1/3 cup coarsely chopped parsley

1 large garlic clove, chopped

3/4 teaspoon dried oregano

4 cups fish stock or best-quality bottled clam juice

1 cup white wine

1/4 teaspoon powdered saffron

1 1/2 teaspoons ground fennel

3/4 teaspoon sugar

8 Chilean sea bass fillets, about 6 ounces each

Asian sesame oil

Seasoning salt, such as Lawry's

8 teaspoons kabayaki sauce (available at Japanese markets)

1 1/2 pounds sea scallops

1 1/2 pounds shrimp, peeled and butterflied

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