Ingredients

1lb (450g) Red snapper

1lb (450g) Cod tail

1lb (450g) Sea bass

2 Lobster tails

1lb 8oz (675g) Fish fillets

1lb 8oz (675g) Mussels, cleaned and still in shells

1lb (450g) Eels

12oz (338g) Shrimp, deveined

1/2 cup Olive oil

3 tbsp Chopped onion

3 tbsp Tomato puree

2 Garlic cloves, crushed

1 Bay leaf

1 pinch Thyme

1 pinch Dried fennel seed

1 pinch Saffron

1 tsp Orange zest

1 tsp Salt

1/4 tsp Ground pepper

15 slices French bread, dried in oven (not toasted)

2 tbsp Parsley, chopped

Method

Cut fish and lobster into pieces 1 1/2-inch thick.

Reserve fish fillets.

In pan or large, heavy saucepan, combine oil, onions, tomato paste, garlic, bay leaf, thyme, fennel, saffron, orange rind, shellfish, and fish (without fillets), salt, pepper, and 6 cups of boiling water.

Bring to boil and continue boiling, over brisk heat, for 10 minutes.

Add fish fillets and continue boiling for 5 minutes longer.

Remove all fish and shellfish to heated serving dish and keep warm.

Arrange slices of bread in bottom of soup tureen.

Pour cooking liquid over bread.

Sprinkle both dishes with parsley.

Serve hot.

Serve both dishes together.

Cooks Comments and Tips

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