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1
In a large heavy kettle cook leeks, celery, fennel bulbs, and onion in oil over moderate heat, stirring occasionally, until softened, about 10 minutes.
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2
In a very small bowl combine saffron and hot water.
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3
Add saffron mixture to vegetables with stock, wine, tomatoes, garlic, bay leaves, tomato paste, parsley, salt, pepper, and reserved fennel fronds.
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4
Bring mixture to a boil and simmer, covered, 45 minutes.
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5
Pour mixture through a large sieve into a heatproof bowl, reserving vegetables (but discarding bay leaves) for another use if desired.
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6
Return broth to kettle and bring to a simmer.
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7
Add fish and cook, covered, 10 minutes, or until opaque and cooked through.
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8
Transfer fish with a slotted spoon to a large platter and cover with foil to keep warm.
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9
To broth add lobsters and cook, covered, 12 minutes.
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10
Transfer lobsters with tongs to platter and cover with foil.
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11
To broth add mussels and clams and cook, covered, stirring occasionally, until shells open, about 4 minutes.
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12
With slotted spoon transfer mussels and clams to platter, discarding any unopened ones.
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13
Pour hot broth into bowls and serve with seafood and toasts.
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14
In a large heavy kettle combine all ingredients.
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15
Bring mixture to a boil and simmer, covered, 45 minutes.
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16
Pour stock through a fine sieve into a heatproof bowl, discarding solids, and cool.
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17
Fish stock may be made 1 day ahead and chilled, covered.
