|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, chopped|
|Leeks||2 , chopped|
|Carrots||2 , chopped|
|Garlic||1 Clove (5 gm), crushed|
|Fish||2 Pound (Mixed Red Snapper, Flounder, Whiting, Halibut, Perch, Red Mullet, Haddock, Eel)|
|Ripe tomatoes/0.5 cup canned tomatoes||4 , peeled, chopped|
|Chopped fennel||1 Tablespoon|
|Saffron||1 Pinch, soaked in boiling water|
|Parsley stalks||5 , chopped|
|Orange zest piece||3 , thinly peeled|
|Fish stock/Water||3 Cup (48 tbs)|
|Shrimp/Clams and lobster meat||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|White wine||1 Cup (16 tbs)|
|French bread slice||8|
|Butter||2 Tablespoon, softened|
|Chopped parsley||2 Tablespoon|
Heat oil in large pan.
Add onions, leeks, carrots, and garlic; cook slowly until golden brown, stirring frequently to prevent burning.
Add fish, boneless, cut into chunks.
Add tomatoes, bay leaf, fennel, saffron, thyme, parsley, orange zest, fish stock, salt, and pepper; cover.
Cook 15 to 20 minutes.
Add shellfish; leave shrimp whole; cut clam or lobster meat into chunks (canned minced clams and canned lobster meat can be used).
Bring to boil; cook 6 to 8 minutes.
Add lemon juice and wine; reheat a few minutes.
While soup is cooking, cut bread into 1/2 inch slices; put into warm oven to bake hard.
Mix butter with garlic.
Add pepper and salt; spread paste on bread slices.
Put slice of bread in bottom of each soup cup or plate.
Carefully spoon pieces of fish and shellfish into soup cups; divide equally.
Spoon over broth; sprinkle with chopped parsley.