Ingredients

2 blue crabs
1 1/2 pounds jumbo shrimp
1 lemon, halved and juiced
2 bay leaves
1 small fennel bulb, halved
1 orange, zest peeled in big strips
1 cup chopped fresh flat-leaf parsley, plus more for garnish
6 fresh thyme sprigs
2 medium tomatoes, coarsely chopped
1/2 head garlic
1 leek, halved

1/2 onion
5 cups cold water
2 cups dry white wine
Sea salt and freshly ground black pepper
1/2 teaspoon cayenne pepper
4 lobster claws
Extra-virgin olive oil
Pinch saffron threads
2 lobster tails
4 pounds black sea bass, bones reserved,*see Cook's note
Rouille, recipe follows
Croutons, recipe follows
Chopped fresh parsley leaves, for garnish

Directions

To make the fish
stock, hack up the crabs with a large sharp knife and put them into a big stockpot. Peel
and de-vein the shrimp and put the shells into the pot (reserve the shrimp for later). Add
the fish bones on top. Add lemon and lemon juice, bay leaves, fennel, strip of orange

zest, parsley, and thyme. Add the tomatoes, squeezing as you add them. Add garlic, leek,
onion, water, and wine. Season with sea salt and freshly ground pepper and a pinch of
cayenne. Place over a medium heat. Simmer gently for 30 minutes, stirring occasionally,
but don't let it boil. Skim and discard the fish foam that rises to the surface. Remove
from heat.

Put the lobster claws into a large cast iron serving pot and strain the stock over them.
Turn the temperature up and simmer for 5 minutes. Add a splash of olive oil and a pinch of
saffron. Lastly add the reserved shrimp and lobster tails, and cook for 3 minutes. Add
large bite sized pieces of sea bass and cook for 3 minutes.

To serve: Place pieces of seafood in a big soup bowl. Put a spoonful of Rouille on
Croutons and ladle soup on top.

*Cook's note: You can also use non-oily fish such as Snapper, Halibut, Grouper, or
Monkfish

Ingredients

Rouille:

1 red bell pepper, roasted, peeled, seeded, and coarsely chopped
5 garlic cloves
1 cup mayonnaise
Pinch saffron threads
1/2 teaspoon cayenne
1/2 lemon, juiced
Sea salt and freshly ground black pepper

Directions

To make the rouille,
put the red pepper, garlic, mayonnaise, saffron, cayenne, and lemon juice in a food
processor. Pulse the mixture until combined and smooth. Season with sea salt and freshly
ground black pepper.

Ingredients

Croutons:
18 (1/2-inch thick) baguette slices
1/2 cup extra-virgin olive oil

Directions

Preheat oven to 400 degrees
F.

To make the croutons lightly brush the baguette slices with olive oil and bake until
crisp, about 10 minutes.