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| 1 | Whiting; remove fillets and |
| | Set aside |
| 1 | Garfish; remove fillets and |
| | Set aside |
| 1 | Trevally fillet; skin removed |
| 2 | Flat head fillets |
| 250 Gramm | Blue eye cod; fillet, tail end & |
| | Skin off |
| 1 | Bay snapper; filleted, skin |
| | Removed |
| 2 | John Dory fillets |
| 1 | Rock lobster tail; meat removed and |
| | Sliced and set |
| | Aside. |
| 4 Esslöffel | olive oil |
| 2 klein | onions chopped |
| 1 | White of leek; chopped |
| 6 | Roma tomatoes; peeled, de-seeded |
| | And diced |
| 4 | Cloves garlic crushed |
| 1 Esslöffel | Chopped parsley plus more to serve |
| 1/4 Teelöffel | Powdered saffron |
| 1/4 | Bulb fennel; chopped |
| | salt |
| | pepper |
| 6 Scheibe | Crusty bread; toasted (6 to 8) |
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Cut the larger fish fillets into strips, removing any bones on the way; leave smaller fillets whole or cut only in half.
Heat the oil in a large pot. Add the garlic, onion, leek and saffron powder and sweat quickly. Then add tomato, fennel and parsley, mix together and add all the thicker seafood cuts and add enough cold water to just cover the seafood, set to boil over a high heat. After eight minutes add the more delicate cuts of fish, season with salt and pepper and cook a further seven minutes.
Divide the shellfish between the bowls on the bread then pour the liquor (stock) of the bouillabaisse over some slices of crusty bread in soup bowls, garnished with sections of the lobster and lots of fresh parsley.
Per serving: 800 Calories (kcal); 58g Total Fat; (62% calories from fat); 25g Protein; 55g Carbohydrate; 57mg Cholesterol; 146mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 10 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
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