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1/2 c. olive oil
3 onions, chopped fine
5 tomatoes, peeled and chopped
2 minced garlic cloves
1 bay leaf
1 tsp. salt
1 tsp. saffron
1/2 tsp. pepper
3 lb. assorted fish (at least
3 different varieties)
2 qt. boiling water
1 lobster, cut in small pieces
1 lb. shrimp, shelled and
1 c. white wine

In large casserole heat oil. Add onions, tomatoes and
garlic. Cook over low heat 5 minutes, stirring occasionally.
Add bay leaf, salt, saffron, pepper, fish and boiling water.
Add lobster (crack shells) and cook 10 minutes. Add shrimp and
wine, stir gently so as not to break up fish. Cook for 10
minutes. Place pieces of fish, lobster and shrimp in individu-
al soup plates. Pour soup on top. Serve with French or garlic

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