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Title: Bouillabaisse (French Seafood Feast)
Yield: 10 Servings

Ingredients

      2    live lobsters
      2    doz mussels
  1 1/2 lb snapper fillets
  1 1/2 lb spanish mackerel
      1 lb striped bass
      1 lb cod steaks
      1 lb smoked eel
      4    leeks
      2    carrots
      1    celery heart
      2    white onions
      1    fennel root
      3 tb olive oil
      2 tb butter
      2 ts garlic, minced
      1 ts grated orange rind
      1    salt and cayenne
      1 ds ground cloves
    1/4 c  brandy
      1    sliced onion & celery
      1    sliced carrot & leek
    1/2 c  dry white wine
      2 c  water
      1    bay leaf
      1    a few peppercorns
      1 cl crushed garlic
      2 ts potato flour
      1 ts tomato paste
      1 lb tomatoes, thinly sliced
      1    blanched potato, sliced
      1    eggs (1 per serving)
      1    saffron bread

Instructions

Dice the leeks, carrots, celery heart, onions and fennel finely and evenly.
Heat in pan olive oil and butter and add vegetables, minced garlic and the
grated orange rind and season with salt, cayenne pepper, a pinch of ground
cloves. Cover pan and cook very slowly without browning for 2 to 3 minutes.
Split the live lobsters, remove bags and veins, claws and feet. Put
lobsters in pan shell- side down, cover and cook 2 1/2 minutes. Flame with
the brandy. Cover the lobsters and cook 2 or 3 minutes more. Set aside. Put
mussels in pan with a little sliced onion, carrots, celery and leek, the
dry wine and water, the bay leaf, peppercorns, a little salt and the
crushed garlic clove. Cover the pan, bring slowly to boil, reduce heat and
simmer 3 to 4 minutes or until mussels are well opened. Strain liquid into
a bowl. Mix in another bowl the potato flour and 2 tb cold water, blend in
tomato paste and mix all this into the strained mussel liquid. Pour the
mixture over the lobsters. Cut all the fish into chucks, leaving in the
bone, and add to the lobster with the tomatoes. Bring the mixture slowly to
a gentile boil. Put in the sliced blanched potatoes (1 slice per serving),
cover pan and simmer very gently 15 to 20 minutes only. Before serving,
arrange in a big pot with the potato slices and eggs, poached in the
simmering liquid around the edge. Surround with 1" thick slices of French
bread which has been fried in olive oil mixed with 3 ts Spanish saffron and
1/2 ts garlic, until they are nicely brown on each side.

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