Ingredients

Serves 4 to 6

　　3 leeks (white and pale green parts only), sliced, washed well, and drained

　　2 celery ribs, chopped

　　2 medium fennel bulbs (sometimes called anise, about 1 3/4 pounds), stalks trimmed flush with bulbs, bulbs sliced, and fronds reserved

　　1 large onion, chopped

　　1 cup olive oil

　　1 teaspoon saffron threads, crumbled

　　1 tablespoon very hot water

　　

For 8 cups fish stock:

3 pounds bones and trimmings of any white fish such as grouper, halibut, sole, and flounder

　　2 carrots, chopped coarse

　　2 celery ribs, chopped coarse

　　1 large onion, chopped coarse

　　1 bunch parsley stems, washed well and spun dry

　　10 whole black peppercorns

　　4 bay leaves

　　2 tablespoons dried thyme, crumbled, or 1 fresh sprig thyme

　　12 cups water

　　1 cup dry white wine

　　1 cup dry white wine

　　two 28-ounce cans whole tomatoes, drained and chopped coarse

　　4 garlic cloves, crushed

　　4 bay leaves

　　2 tablespoons tomato paste

　　1/2 cup packed fresh flat-leafed parsley leaves, washed well, spun dry, and chopped

　　1 teaspoon salt, or to taste

　　1 teaspoon freshly ground white pepper, or to taste

　　1 1/2 pounds white fish fillets such as grouper or halibut, cut into large pieces

　　two 2-pound live lobsters

　　18 very large mussels (about 1 1/2 pounds), scrubbed well and beards pulled off

　　18 littleneck clams (about 2 pounds)

　　Accompaniments: baguette slices brushed with olive oil, rubbed with a garlic clove half, and toasted

　　

Step 1

In a large heavy kettle cook leeks, celery, fennel bulbs, and onion in oil over moderate heat, stirring occasionally, until softened, about 10 minutes. In a very small bowl combine saffron and hot water. Add saffron mixture to vegetables with stock, wine, tomatoes, garlic, bay leaves, tomato paste, parsley, salt, pepper, and reserved fennel fronds. Bring mixture to a boil and simmer, covered, 45 minutes. Pour mixture through a large sieve into a heatproof bowl, reserving vegetables (but discarding bay leaves) for another use if desired.

　　

Step 2

Return broth to kettle and bring to a simmer. Add fish and cook, covered, 10 minutes, or until opaque and cooked through. Transfer fish with a slotted spoon to a large platter and cover with foil to keep warm. To broth add lobsters and cook, covered, 12 minutes. Transfer lobsters with tongs to platter and cover with foil. To broth add mussels and clams and cook, covered, stirring occasionally, until shells open, about 4 minutes. With slotted spoon transfer mussels and clams to platter, discarding any unopened ones.

　　

Step 3

Pour hot broth into bowls and serve with seafood and toasts.

　　

To make fish stock:

Step 4

In a large heavy kettle combine all ingredients. Bring mixture to a boil and simmer, covered, 45 minutes. Pour stock through a fine sieve into a heatproof bowl, discarding solids, and cool. Fish stock may be made 1 day ahead and chilled, covered. Makes about 8 cups.