|Olive oil||1⁄4 Cup (4 tbs)|
|Stalk celery||1 , chopped|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Leek||1 , diced|
|Crushed tomatoes||2 Cup (32 tbs)|
|Clam juice||1 Cup (16 tbs) (Bottled)|
|Dry white wine||1 Cup (16 tbs)|
|Fennel/1/2 teaspoon crushed fennel seeds||1⁄4 Cup (4 tbs), chopped|
|Chopped parsley||2 Tablespoon|
|Lobster||1 Small, cut into pieces|
|Mussels||12 , well scrubbed and de-bearded|
|Raw shrimp||12 , shelled and deveined|
|Red snapper||1 Pound, cut into serving pieces (Cod)|
1. In a large kettle heat the oil, add the celery, onion, garlic, leek, thyme and bay leaf and cook five minutes.
2. Add the tomatoes, clam juice, wine, fennel, saffron, salt, pepper and pars ley and simmer fifteen minutes.
3. Add the seafood and cook fifteen minutes longer.