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1
To make the fish stock, hack up the crabs with a large sharp knife and put them into a big stockpot.
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2
Peel and de-vein the shrimp and put the shells into the pot (reserve the shrimp for later).
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3
Add the fish bones on top.
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4
Add lemon and lemon juice, bay leaves, fennel, strip of orange zest, parsley, and thyme.
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5
Add the tomatoes, squeezing as you add them.
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6
Add garlic, leek, onion, water, and wine.
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7
Season with sea salt and freshly ground pepper and a pinch of cayenne.
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8
Place over a medium heat.
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9
Simmer gently for 30 minutes, stirring occasionally, but don't let it boil.
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10
Skim and discard the fish foam that rises to the surface.
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11
Remove from heat.
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12
Put the lobster claws into a large cast iron serving pot and strain the stock over them.
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13
Turn the temperature up and simmer for 5 minutes.
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14
Add a splash of olive oil and a pinch of saffron.
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15
Lastly add the reserved shrimp and lobster tails, and cook for 3 minutes.
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16
Add large bite sized pieces of sea bass and cook for 3 minutes.
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17
To serve: Place pieces of seafood in a big soup bowl.
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18
Put a spoonful of Rouille on Croutons and ladle soup on top.
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19
*Cook's note: You can also use non-oily fish such as Snapper, Halibut, Grouper, or Monkfish
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20
To make the rouille, put the red pepper, garlic, mayonnaise, saffron, cayenne, and lemon juice in a food processor.
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21
Pulse the mixture until combined and smooth.
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22
Season with sea salt and freshly ground black pepper.
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23
Preheat oven to 400 degrees F.
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24
To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes.
