Peel the fresh or defrosted shrimp: twist the head off and set aside, peel the rest and set aside as well (separately). This job could be done ahead of time, if one is willing to freeze the peels, tails and heads (separately) until the time the soup is made
For larger shrimp devein them by cutting with a sharp knife over the length and using a tooth pick. Set the shrimps aside, or use them for another dish (you can freeze them when bought fresh)
Clean the heads under rinsing water and poke with your finger or a chopstick in the head, to take out the dirt. After cleaning set the heads aside
Clean the squid (grab and pull the head and while keeping the body with your other hand in place. Use the arms and tentacles, but discard the head and the intestines. Some cooks like to use the ink sack for the coloration of other foods Remove the chitin back bone. Some like to eat the eggs or semen if it is carried and if so, fry it separately with a little butter or oil. It is nutritious with a nice taste. It is not part of this soup recipe. Scratch the skin and peel the darker (inky) top layer, so that a white skin remains. Cut in 1/3 inch (1 cm) by 1/6 inch (0.5 cm) pieces
Rinse the clams or mussels by placing them in a solution of 35 g salt per liter (the salinity of sea water) for 2 hours. The clams or mussels will start to clean themselves. (Most mussels that are packaged fresh have already been cleaned)
Peel the onion and chop coarsely. Set aside
Cut up the white of the leek coarsely. Then clean in water, drain and set aside
Clean and cut up the celery stick coursely and set aside
Peel a large tomato (2 min in boiling hot water and rinsed with cold) and cut coarsely and set aside
Prepare 70 g of tomato concentrate and set aside
Clean the parsley stems and set aside
Now heat up a large soup pan, add the olive oil and add the shrimp shells, heads and tails and start whisking them around on high fire. The color will change to orange in a few minutes
Continue on medium to high fire for 2 minutes and then add the chopped onion, after 1 minute the chopped leek, then the parsley stems, the celery, the tomato and the tomato paste and the bay leave, each with 30 seconds or a minute in between
Then add the anise liquor and the white wine. Stir and scrap the bottom of the pan (1 minute)
Add 1.3 liter water with one teaspoon of sea salt. Add the thyme and rosemary. I usually add some 10 small dried scallops or dried little fish, but this is optional
Bring to the boiling point, and then simmer for 20-25 minutes
Strain the shrimp shells and vegetables and thoroughly press out the mixture with a spatula. Discard the pressed out cake. Use the strained basic broth.