|Mixed fish||3 Pound (Including Eel)|
|Garlic||3 Clove (15 gm)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Bouquet garni||1 (Cheesecloth Bag Of Thyme, Bay Leaf, Parsley, Celery, Rosemary)|
|Fish stock/Water||1 Cup (16 tbs)|
|Deveined shelled shrimps||1 Pound, uncooked|
Skin eel first.
Cut skin around head of eel.
With a sharp knife, cut under skin slowly to loosen a small flap.
Hold head in one hand and grasp skin with the other hand or use a pair of pliers.
Strip the skin off as you would a glove, in one motion.
Cut off head.
Cut eel into 3-inch lengths.
Cut fish into serving pieces; keep heavy-meated fish separate from delicate fish.
Split lobster down the middle from head to tail, on the under side.
Break off claws and crack them.
Cut tail and body into pieces.
Wash and clean clams.
Wash leeks thoroughly, being certain they contain no sand.
Cut white portions into small pieces.
Peel and chop onions and garlic.
Peel and seed tomatoes.
Heat olive oil in a large kettle and add vegetables.
Cook them for a few minutes; add bouquet garni.
Arrange heavy-meated fish and eel on the vegetables and cook for about 8 minutes.
Add delicate fish, lobster, and saffron.
Season to taste with salt, pepper, and cayenne; cover with fish stock.
Bring to a boil and simmer for 15 minutes.
Add clams and shrimps and cook just until the clam shells open.
Spoon fish out into large bowls and pour broth on top.
Makes 6 servings.