• 1 pound eel
  • 1 pound haddock or sea bass
  • 1 pound red snapper
  • 3 pounds lobster
  • 3 dozen mussels
  • 3 leeks
  • 2 large onions, chopped
  • 3 cloves garlic
  • 3 tomatoes
  • 1/3 cup olive oil
  • Bouquet garni (thyme, bay leaf, parsley, celery, rosemary)
  • Pinch of Saffron
  • Water or fish broth
  • Salt
  • Pepper
  • Cayenne
  • Croutons fried in garlic-flavored olive oil
  • Cut the fish into small serving-size pieces. Keep the richer, heavier fish-eel, haddock, cod, bass- separate from the more delicate types. Cut the live lobsters into pieces. Wash and clean the mussels.

  • Cut the white part of the leeks into small pieces. Chop the onion and the garlic. Peel and seed the tomatoes.

  • Heat the olive oil in a large kettle. Add the vegetables and let them cook well together. Add the bouquet garni and the heavier fish. Let this cook for about 7 to 8 minutes. Add the lighter fish, the lobster, and a good pinch of saffron. Cover with water or fish broth, season to taste with salt, pepper and cayenne, and bring to a boil. Cook for 15 minutes. Add the mussels and cook until they open. Place the fish in a deep serving dish and pour the hot liquid over it. Serve garlic flavored croutons separately.

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    Recipe courtesy of Bobby Flay