Ingredients
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
Directions
- 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.