Broth:

1. Peel shrimp and take off head.
2. Wash shell and head with cold water and set aside.
3. Devein shrimp, wash and set aside.
4. In a medium soup pot drizzle in olive oil.
5. Heat oil to a medium heat, and add in celery, carrots, and onions, and saute till vegetables soften.
6. Season with sea salt, crushed black pepper, onion powder, paprika, and bay leaves.
7. Add in shrimp shells, and shrimp head, and saute for a couple of minutes.
8. Pour in water and drop in bouillon cube.
9. Cover and lower heat and let simmer for about 25 minutes.

Haddock:

1. While broth is simmering, season halibut with salt and pepper.
2. Heat up olive oil in a saute pan.
3. Place haddock onto hot pan and sear on each side for 1 minute.
4. Finish with a squeeze of fresh lemon juice, take off heat and set aside.

Plating:

1. Take broth off heat and strain with a sieve.
2. Place haddock and shrimp in a warmed soup bowl and pour hot broth over them.
3. Let steep for 2-3 minutes.
4. Sprinkle with parsley.
5. Serve with a side of crusty bread.
6. Time to eat!
7. Enjoy!