Bouillabaisse

Directions

1. 1
   Cut the fish into small serving-size pieces.
2. 2
   Keep the richer, heavier fish-eel, haddock, cod, bass- separate from the more delicate types.
3. 3
   Cut the live lobsters into pieces.
4. 4
   Wash and clean the mussels.
5. 5
   Cut the white part of the leeks into small pieces.
6. 6
   Chop the onion and the garlic.
7. 7
   Peel and seed the tomatoes.
8. 8
   Heat the olive oil in a large kettle.
9. 9
   Add the vegetables and let them cook well together.
10. 10
    Add the bouquet garni and the heavier fish.
11. 11
    Let this cook for about 7 to 8 minutes.
12. 12
    Add the lighter fish, the lobster, and a good pinch of saffron.
13. 13
    Cover with water or fish broth, season to taste with salt, pepper and cayenne, and bring to a boil.
14. 14
    Cook for 15 minutes.
15. 15
    Add the mussels and cook until they open.
16. 16
    Place the fish in a deep serving dish and pour the hot liquid over it.
17. 17
    Serve garlic flavored croutons separately.