1/2 lb. haddock, flounder or halibut fillets
1/2 lb. cod, sole or pollock fillets
1 lobster rail (about 1/2 lb.)
1 pkg. (6 oz.) frozen crabmeat, thawed
1 can (10 oz.) frozen oysters, thawed
5 c. water
1/2 c. chopped onion
2 med. cloves garlic, crushed
Olive oil
1/4 c. all-purpose flour
1 can (16 oz.) tomatoes
1/8 tsp. powdered saffron
1/2 tsp. ground thyme
1 tsp. ground basil
Dash of ground fennel
1 bay leaf
1 whole red pepper, dried
2 tsp. salt
Dash of pepper
1 lemon, sliced
6 to 8 slices French bread
Aioli Sauce (recipe follows)
Snipped parsley

1. Place haddock, cod, lobster tail, crabmeat, oysters (with liquor) and water in Dutch oven or large saucepan. Heat to boiling; reduce heat. Simmer over low heat just until fish flakes easily with fork. Drain fish, reserving liquid. Remove lobster meat from shell; place lobster and shell with other fish on serving platter. Cover; keep warm while preparing soup.

2. Add water to reserved fish liquid to measure 5 cups. Cook onion and garlic in olive oil in Dutch oven until tender. Mix in flour; cook over low heat until mixture is smooth and bubbly. Remove from heat; stir in reserved fish liquid gradually Stir in tomatoes, saffron, thyme, basil, fennel, bay leaf, red pepper, salt and pepper. Heat to boiling; reduce heat. Simmer over low heat about 15 minutes. Remove bay leaf and red pepper; stir in lemon slices.

3. Spread bread slices with Aioli Sauce; place 1 slice in each soup bowl. Ladle soup over bread. Sprinkle platter of cooked fish with parsley. Each person adds his own fish to the soup. Serve additional Aioli Sauce with soup.

AIOLI SAUCE:

2 egg yolks
3 med. cloves garlic, peeled
1 tsp. paprika
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. cayenne pepper
1/4 c. olive oil

Measure all ingredients except olive oil into blender. Cover and blend on low speed until garlic is finely chopped, about 2 minutes. Blend in olive oil gradually.

TIP: 1 dressed fish can be substituted for 1/2 pound fish fillets.