Bouillabaisse

Step 1

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.

Step 2

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

Step 3

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.