Serves: 12
Total Calories: 347

2 (2-pound) lobster
1 pound shrimp, peeled and deveined
1 pound eel
1 1/2 pounds striped bass or sea bass
2 tablespoons chopped parsley
3 pounds red snapper fillets or mackerel (optional)
2 dozens mussels
2 dozens clams
1/2 cup chopped carrot
3 leeks, chopped
3/4 cup chopped onion
1/2 cup olive oil
12 slices French bread, thick
4 cups canned tomatoes
3 cloves garlic
2 tablespoons chopped fennel
1/2 teaspoon saffron
1 bay leaf, crumbled
1/2 teaspoon thyme
1 teaspoon salt
freshly ground pepper
1/2 cup butter, melted

Cut up lobster, leaving shell on. Cut eel, bass, and snapper into 1-inch slices. Scrub mussels and clams thoroughly to remove all outside sand and grit. Sauté carrot, leeks, and onion in olive oil for 10 minutes in a large pot. Add tomatoes, 2 minced garlic cloves, and other seasonings. Add lobster, eel, and 2 quarts of water and bring soup to a boil. Reduce heat and simmer for 15 minutes. Add bass and snapper and cook for 10 minutes. Add shrimp, mussels, and clams and cook for 20 minutes or until shells open. Mix butter and 1 crushed garlic clove. Spread some on one side of French bread slices and toast, buttered side up, in the broiler under moderate heat until brown. Turn slices, spread with rest of butter, and toast the other side. Serve the toast with the bouillabaisse.

Nutritional Facts:

Serves: 12
Total Calories: 347
Calories from Fat: 153

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