Ingredients

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

Description

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