Preparation

• Use a variety of fish like bass, cod, flounder, whiting, orange roughie, or tilefish. Cut into 1 inch cubes.
  Scrub and wash mussels and clams.
  Heat oil in a heavy pot. Add onion and leek. Cook over low heat for 5 minutes. Add garlic, parsley, chopped tomatoes, bouquet garni, salt and saffron.
  Cut live lobster across into pieces, and crack the claws.
  Layer fish, shellfish and lobster on top of vegetables. Cover with boiling water.
  Simmer 15 to 20 minutes. Arrange fish in a serving earthtenware dish. Reduce cooking liquid by one third. Cut bread into round slices. Toast lightly.
  Rub with a garlic clove. Pour liquid over fish. Heat, and serve in soup plates with bread.