Ingredients:

2 blue crabs
1 1/2 pounds jumbo shrimp
1 lemon, halved and juiced
2 bay leaves
1 small fennel bulb, halved
1 orange, zest peeled in big strips
1 cup chopped fresh flat-leaf parsley, plus more for garnish (sprinkle gratuitously)
6 fresh thyme sprigs
2 medium tomatoes, coarsely chopped
1/2 head garlic
1 leek, halved
1/2 onion
5 cups cold water
2 cups dry white wine
Sea salt and freshly ground black pepper
1/2 teaspoon cayenne pepper
4 lobster claws
Extra-virgin olive oil
Pinch saffron threads
2 lobster tails
4 pounds black sea bass, bones reserved,*see Cook's note
Rouille, recipe follows
Croutons, recipe follows
Chopped fresh parsley leaves, for garnish

Cooking Recipe:

To make the fish stock, hack up the crabs with a large sharp knife and put them into a big stockpot. Peel and de-vein the shrimp (should be fresh catch) and put the shells into the pot (reserve the shrimp for later). Add the fish (should be fresh) bones on top. Add lemon and lemon juice, bay leaves, fennel, strip of orange zest, parsley, and thyme. Add the tomatoes, squeezing as you (or him or her) add them. Add garlic, leek, onion, water, and wine. Season with sea salt and freshly ground pepper and a pinch of cayenne. Place over a medium heat. Simmer gently for 30 minutes, stirring occasionally, but don't let it boil. Skim and discard the fish foam that rises to the surface. Remove from heat.

Put the lobster claws into a large cast iron serving pot and strain the stock over them.
Turn the temperature up and simmer (means to cook over a low fire) for 5 minutes. Add a splash of olive oil and a pinch (as in take between the forefinger and thumb) of saffron. Lastly add the reserved shrimp and lobster tails, and cook for 3 minutes. Add large bite sized pieces of sea bass and cook for 3 minutes.

To serve: Place pieces of seafood in a big soup bowl. Put a spoonful of Rouille on Croutons and ladle soup on top.

*Cook's note: You can also use non-oily fish such as Snapper, Halibut, Grouper, or Monkfish

Rouille:
1 red bell pepper, roasted, peeled, seeded, and coarsely chopped
5 garlic cloves
1 cup mayonnaise
Pinch saffron threads
1/2 teaspoon cayenne
1/2 lemon, juiced
Sea salt and freshly ground black pepper

To make the rouille, put the red pepper, garlic, mayonnaise, saffron, cayenne, and lemon juice in a food processor. Pulse the mixture until combined and smooth. Season with sea salt and freshly ground black pepper.

Croutons:
18 (1/2-inch thick) baguette slices
1/2 cup extra-virgin olive oil

Preheat oven (always keep it clean) to 400 degrees F.

To make the croutons lightly brush the baguette slices with olive oil and bake until crisp, about 10 minutes.