1/2 c. olive oil
3 onions, chopped fine
5 tomatoes, peeled & chopped
2 cloves garlic, minced
1 bay leaf
1 tsp. salt
1 tsp. saffron
1/2 tsp. pepper
3 lb. assorted fish (at least 3 different varieties)
2 qt. boiling water
1 lobster, cut in sm. pieces
1 lb. shrimp, shelled & cleaned
1 c. white wine

The dish requires certain fish that are obtainable only in France. However, even with substitutes, you will find it excellent and unique.

In a large casserole heat the oil. Add the onions, tomatoes and garlic. Cook over low heat for 5 minutes, stirring occasionally. Add the bay leaf, salt, saffron, pepper, fish and boiling water. The more different kinds of fish you have, the better the results will be. Add the lobster and cook for 10 minutes. Add the shrimp and wine, stir gently so as not to break up the fish and cook for 10 more minutes. Correct the seasoning, bearing in mind that the dish should be fairly spicy.

Prepare individual soup plates for each person. Place pieces of fish, lobster and shrimp in each plate and pour the soup on top. Serve with toasted French bread.