1 c. finely chopped onions
1/2 c. thinly sliced leeks
6 minced garlic cloves
1 sprig of fennel (if available)
3 sprigs crushed parsley
1 bay leaf
1 tsp. dried thyme
3/4 c. olive oil
3 tbsp. diced tomatoes or 2 (28 oz.) cans tomatoes, drained and chopped
1 tsp. salt
1/4 tsp. fresh ground pepper
1/4 tsp. saffron
2 c. dry white wine
8 c. fish stock or half water and half clam juice
1 lb. shrimp
3 lbs. lobster
1 lb. each three kinds of firm white fish like flounder, sea bass, halibut, perch, schrod, snapper, etc., cut into 3-inch serving pieces
2 lbs. scallops
12 oysters (optional)
12 clams

Saute onions and leeks in olive oil in a 6-quart pan. Add garlic, then the tomatoes and cook for 5 minutes. Add shrimp, lobster, clams; cover with fish stock and simmer for 5 minutes.

Then add remaining spices and fish and scallops. Simmer just 10 minutes longer. Serve in deep dishes with garlic bread. never cook more than 15 minutes altogether. When you can't get lobster, use more shrimp and clams. Serves 10-12.