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1
Combine the olive oil, garlic, tomatoes, saffron and basil in a large dish or bowl.
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2
Add the pieces of fish and shellfish to the oil and combine well so that all the fish and shellfish are equally coated with the marinade mixture.
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3
Refrigerate the fish and allow to marinate over night or for several hours.
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4
Preheat the oven to 300 degrees F. Put the fish broth into a large soup pot or casserole that is stovetop safe, bring the stock to a boil, and reduce to a simmer.
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5
Gently simmer the broth for 15 minutes.
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6
Meanwhile, make croutons and rouille: Brush one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in oven about 12 minutes or until crisp.
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7
For the rouille: Combine the cayenne pepper, garlic, sliced potato and hot broth in a saucepan and cook for 17 minutes or until the potato is cooked and soft.
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8
Transfer the mixture to a blender and, while pureeing, slowly drizzle in the olive oil.
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9
Transfer this to a serving bowl and serve along side the croutons.
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10
Add the clams and mussels into the broth.
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11
Cook for 10 minutes, or until the clams begin to open.
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12
Season the lobster, shrimp and fish with salt and pepper and add to broth.
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13
Allow the fish to cook for 6 to 8 minutes after the broth has returned to a simmer.
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14
Do not boil the fish.
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15
Serve hot.
