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Ingredients
US|METRIC
6 SERVINGS
- 2 blue crabs
- 1 1/2 lb. jumbo shrimp
- 1 lemon (halved and juiced)
- 2 bay leaves
- 1 fennel bulb (small, halved)
- 1 orange (zest peeled in big strips)
- 1 cup flat leaf parsley (chopped, plus more for garnish)
- 6 fresh thyme sprigs
- 2 medium tomatoes (coarsely chopped)
- 1/2 head garlic
- 1 leeks (halved)
- 1/2 onion
- 5 cups cold water
- 2 cups dry white wine
- sea salt
- freshly ground black pepper
- 1/2 tsp. cayenne pepper
- 4 lobster claws
- extra-virgin olive oil
- 1 pinch saffron threads
- 2 lobster (tails)
- 4 lb. black sea bass (bones reserved,*see Cook's note)
- rouille (recipe follows)
- croutons (recipe follows)
- fresh parsley leaves (Chopped, for garnish, optional)
- 1 red bell pepper (roasted, peeled, seeded, and coarsely chopped)
- 5 garlic cloves
- 1 cup mayo
- 1 pinch saffron threads
- 1/2 tsp. cayenne
- 1/2 lemon (juiced)
- sea salt
- freshly ground black pepper
- 18 baguette (1/2-inch thick, slices)
- 1/2 cup extra-virgin olive oil
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