Heat oil in large pot. Stir in garlic, onion, leeks and bay leaf and cook until
onion is softened and just turning golden, but not brown. Add tomatoes, stock, wine, fennel,
saffron, salt, pepper and parsley. Bring to boil.When boiling, immediately lower heat to a strong simmer and cook for
about 5 minutes.
Add lobster, snapper and halibut and cook 10 minutes.
Rinse shrimp and crab, and scrub clams, oysters and mussels. Add shellfish
to pot and cook 5 minutes or until shells open. Ladle into large soup
plates and serve with a really good loaf of crusty bread which will absorb all those lovely juices.
Serves: 6 to 8
Contributor: pat ciesla
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