Bouillabaisse

• 1 large onion, diced
• 2 teaspoons minced garlic
• 1/2 cup olive oil
• 2 large ripe tomatoes, peeled, seeded and chopped
• 3 tablespoons chopped parsley
• 1 bay leaf
• 1 teaspoon fennel seeds
• 1/4 teaspoon thyme
• fresh black pepper
• 2 small live lobsters
• 3 pounds mixed fish fillets such as snapper, cod, bass, eel, haddock
• 3/4 cup dry white wine
• Fish stock
• 1 teaspoon saffron stamens
• 1 pint mussels, scrubbed and bearded

In a heavy soup kettle, sauté the onion and garlic in the olive oil. Add the herbs and simmer for 5 minutes. Cut the lobsters into 2 inch pieces and the fish into 2 inch chunks. Add to the kettle with the white wine and enough fish stock to cover the seafood. Bring to a boil and cook, covered, over medium heat for 10 minutes. Add the saffron and the mussels and cook for an additional 5 minutes. Serve hot with crusty bread on the side.

• Yields: 8 servings
• Preparation Time: 30 minutes