1/2 lb. fresh red snapper (or other firm fleshed fish)
2 (5 oz.) lobster tails
1/4 c. julienne cut leeks, white part only
1 c. julienne cut carrots
1 c. julienne cut celery
3 c. peeled, seeded, cubed tomatoes
2 cloves minced garlic
3 tbsp. paprika
1 bay leaf
1 sprig fresh thyme
1/8 tsp. saffron
8 cherrystone clams
4 lg. raw shrimp in shell
1/2 c. scallops
1 qt. water
1 c. dry white wine
Garlic bread

Cut fish and lobster into 2 to 3 ounce servings. Heat olive oil in a large sauce pot and cook vegetables until tender, but firm, about 5 minutes. Add seasonings. Add well scrubbed and rinsed clams, rinsed shrimp, washed scallops (with any shell removed), fish and lobster. Add water and wine. Bring to a fast boil and simmer 10 minutes. Serve in bowls with broth, vegetables and seafood evenly distributed. Serve with garlic bread. Yields 4 servings.