|Olive oil||1⁄4 Cup (4 tbs)|
|Onions||2 Medium, chopped|
|Leeks||2 Medium, chopped (White And Pale Green Portions Only)|
|Garlic||4 Clove (20 gm), minced|
|Fish stock||4 Cup (64 tbs)|
|Dry white wine||1 Cup (16 tbs)|
|Tomatoes||4 Medium, peeled and chopped|
|Fennel seeds||1⁄2 Teaspoon, crushed|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Finely chopped thyme/1/2 to 3/4 teaspoon dried leaf thyme||1 1⁄2 Teaspoon|
|Saffron threads/1/8 teaspoon powdered saffron||1 Teaspoon|
|Salt||To Taste (For Making Rouille)|
|Freshly ground pepper||To Taste|
|Skinless fish fillets||2 Pound (Firm-Texture)|
|Cooked in shell lobster tails||1 1⁄2 Pound, thawed if frozen|
|Mussels||18 , debearded|
|Red bell peppers/2 jars of 2 ounce each sliced pimientos, drained||1 Large|
|Soft white breadcrumbs||1⁄2 Cup (8 tbs)|
|Milk/Water||1⁄4 Cup (4 tbs)|
|Hot pepper flakes||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm)|
|Broth||3 Tablespoon (From Bouillabaisse)|
|Salt||To Taste (For Making Soup Croutons)|
Prepare Soup Croutons; set aside.
Begin Rouille preparation.
Heat oil in a large heavy kettle.
Add onions, leeks and garlic; over medium heat, saute about 5 minutes.
Add stock, wine, tomatoes, fennel seeds, parsley, thyme, bay leaf and saffron.
Bring to a boil; reduce heat and simmer 10 minutes.
Season with salt and pepper to taste.
Cut fish into pieces, about 2" x 1-1/2".
Add fish pieces to stock mixture; gently simmer 2 to 3 minutes.
With a heavy knife or kitchen shears, cut lobster tails into 1-1/2-inch pieces, cutting through flesh and shell.
Scrub mussels with a brush to remove dirt from shells; discard any mussels that do not close.
Add lobster pieces and cleaned mussels to stock mixture.
Cook until mussels open, 3 to 6 minutes; discard any mussels that do not open.
During final 2 minutes of cooking, add scallops.
Finish preparing Rouille.
Remove and discard bay leaf.
Serve soup from kettle or spoon into a tureen.
Place 1 or 2 croutons in individual bowls; ladle broth over croutons.
Arrange fish and shellfish on top.