pounds dressed fish (bass, cod, flounder, whiting, orange roughie or tilefish)
1-2 pound live lobster
1/4 cup olive oil
1 cup chopped onion
1/2 cup cleaned and chopped leek
2 tablespoons chopped parsley
1 pound tomatoes, peeled,
seeded and chopped
1 bouquet garni
4 ounces fennel, cut into julienne
1/2 teaspoon salt
1 teaspoon saffron
12 slices garlic bread
Use a variety of fish like bass, cod, flounder, whiting, orange
roughie, or tilefish. Cut into 1 inch cubes.
Scrub and wash mussels and
Heat oil in a heavy pot. Add onion and leek. Cook over low heat for
5 minutes. Add garlic, parsley, chopped tomatoes, bouquet garni, salt and
Cut live lobster across into pieces, and crack the claws.
Layer fish, shellfish and lobster on top of vegetables. Cover with boiling
Simmer 15 to 20 minutes. Arrange fish in a serving earthtenware
dish. Reduce cooking liquid by one third. Cut bread into round slices. Toast
Rub with a garlic clove. Pour liquid over fish. Heat, and serve in
soup plates with bread.