1 pound of haddock 1 pound of red snapper 1 pound of flounder 6 lobster tails 2 medium onions, chopped 3 leeks ( white part only) sliced 1/3 cup of olive oil 2 cloves garlic, mashed 1 bay leaf 4 tomatoes, peeled, seeded and chopped salt and freshly ground pepper, to taste 5 cups of fish stock 1 cup of dry white wine a dash of saffron 1 tablespoon of flour 1 tablespoon of olive oil
Cut the fish and lobster tails, with their shells into large chunks. In a 5 -6 quart casserole, brown the onions, and leeks in the 1/3 cup of olive oil. Add garlic, bay leaf and tomatoes. Add haddock and season to taste. Add fish stock and wine and bring to a boil. Cook at a low boil for 7 minutes. Add the remaining fish, lobster and saffron. Cook for 15 minutes. Mix flour and 1 tablespoon of olive oil and add just before serving. Serve with crotons of white bread, browned to golden in butter. Serves 8 - 10
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