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1/2 c. olive oil
1 1/2 c. leeks, chopped
1 c. yellow onion, chopped
2 c. tomato puree
3 c. fresh tomatoes, chopped
2 tsp. dried thyme
1/2 c. Italian parsley,
2 bay leaves
1 1/2 tsp. whole saffron
2 c. dry white wine
4 c. fish stock
salt and pepper to taste
6 Tbsp. sweet butter
2 tsp. flour
2 qt. fresh mussels, scrubbed
48 cherrystone clams, scrubbed
3 lb. skinless white fish
steak (bass, snapper or
36 medium shrimp, shelled
4 (1 lb.) lobster tails,
shelled and halved

Heat olive oil; add leeks and onions. Cook covered.
Add tomato puree, tomatoes, parsley, bay leaves, wine, fish
stock, salt and pepper. Simmer for 20 minutes. Blend butter
and flour in bowl; whisk into tomato mixture. Add mussels,
clams in their shells and saffron; simmer for 5 minutes. Add
fish, shrimp and lobster tails. Simmer for another 5 minutes.
Do not overcook. Ladle into hot soup plates; garnish with
fried garlic and croutons; serve immediately.

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