3 quarts fish stock
2 carrots, sliced diagonally
4 stalks celery, sliced diagonally
1 clove garlic, crushed
1 leek, in 1/4-inch slices
4 saffron threads (or more)
1 Tbsp cornstarch
salt, white pepper
hot pepper sauce
MSG (optional)
4 8-oz lobster tails
12 medium unpeeled shrimp
16 scallops
12 clams, well scrubbed
4 5-oz halibut fillets, 1/2-in. thick
4 cups clam juice
3/4 cup flat beer
2 cups dry white wine

Make fish stock by simmering 1 to 2 pounds heads and bones of white-fleshed fish only in 2 to 3 quarts of water about 2 hours. Add water as needed. Strain stock into large kettle. Add clam juice, beer, carrots, celery, garlic, leek and saffron. Bring to boil, reduce heat and simmer until carrots are crisp-tender. Combine cornstarch with 1/2 cup wine and stir into simmering sauce. Simmer 5 minutes, then season to taste with salt, white pepper, hot pepper sauce and MSG. Add lobster tails, shrimp (that have been split down back and sand vein removed), scallops, clams and halibut. Add remaining 1 1/2 cups wine. Bring to boil and boil 8 to 10 minutes
or until lobster is done and clams open. Serve in large bowls with generous amounts of liquid. Serve garlic toast or hot crisp sourdough
bread slices with Bouillabaisse, if desired.

6 lb of 7 different kinds of fish
20 mussels
10 tiger shrimp
6 onions
2 tomatoes
1 lemon
parsley
1 pint cup white wine
1/2 cup olive oil
salt
2 bay leaf
3 clove
orange zest
saffron
white and black pepper

Place seafood, sliced onion, tomato, olive oil, wine and spices in a 1 1/2 gallon pot. Add water to cover mix. Cook 40 minutes on high heat Drain liquid and serve soup over the piece of bread on the plate. Garnish with fish and other seafood.