'1 kilogram of shrimp'
'1 kilogram of fish cut into 5-centimeter pieces (such as scallops for example)'
'2 days' worth of shellfish'
'Lobster claws'
'1/2 cup of olive oil'
'1 large garlic clove, peeled and mashed'
'1 tablespoon of thyme'
'1/2 teaspoon of paprika'
'2 sprigs of rosemary'
'1 tablespoon of salt'
'1 pinch of pepper'
'1 medium onion, chopped'
'1 piece of leek, cut into small pieces'
'6 tomatoes, peeled and cut into small pieces'
'1 cup of white dry wine'
'Fresh parsley, chopped'
'Croutons made from French bread, toasted'
'1 kilogram of shrimp'
'1 kilogram of fish cut into 5-centimeter pieces (such as scallops for example)'
'2 days' worth of shellfish'
'Lobster claws'
'1/2 cup of olive oil'
'1 large garlic clove, peeled and mashed'
'1 tablespoon of thyme'
'1/2 teaspoon of paprika'
'2 sprigs of rosemary'
'1 tablespoon of salt'
'1 pinch of pepper'
'1 medium onion, chopped'
'1 piece of leek, cut into small pieces'
'6 tomatoes, peeled and cut into small pieces'
'1 cup of white dry wine'
'Fresh parsley, chopped'
'Croutons made from French bread, toasted'
Clean the shrimp
Remove the bones from the fish
Place the bones in 4 cups of boiling water, cover and cook for 10 minutes
Cool and reserve the broth
In a larger pot heat the olive oil
While this is happening, mix together the garlic, thyme, paprika, rosemary, salt, pepper, onion, and leek in a small bowl
In the pot with the olive oil layer the fish, shrimp, lobster claws, shellfish, tomatoes, and sprinkle each layer with the garlic mixture and a little wine
Let it simmer slowly for 10 minutes, stirring occasionally with a spoon
Add the reserved broth and let it cook without covering for about 20 minutes or until all ingredients are cooked
Serve the bouillabaisse sprinkled with parsley
Arrange the croutons in a basket
Guests dip these croutons into their soup bowls
Serves 10-12 people.
