Watch and listen to this recipe from Tyler Florence.
View the full recipe here.

1. Make Broth
Place the chopped up crab and deveined shrimp into a large pot. Place shrimp bones on top.

2. Season
Add lemon and lemon juice, bay leaves, fennel, strip of orange zest, parsley, and thyme. Then add the tomatoes, squeezing as you add them. Finally, add the garlic, leek, onion, water, and wine. Season.

3. Simmer
Place over a medium heat. Simmer gently for 30 minutes, stirring occasionally, but don't boil. Skim and discard the fish foam that rises to the surface. Remove from heat.

4. Strain
Put the lobster claws into a large cast iron serving pot and strain soup over the claws. and cook for 3 minutes. Add large bite sized pieces of sea bass and cook for 3 minutes.

5. Cook
Increase temperature and simmer for 5 minutes. Add a splash of olive oil and a pinch of saffron. Then, 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.

6. Serve
Place pieces of seafood in a big soup bowl. Put a spoonful of rouille on croutons and ladle soup on top.