2 tbsp olive oil

2 onions or 3l leaks, sliced

4 garlic cloves, crushed

2 fresh tomotoes, peeled and diced

3 tbsps tomato paste

2 cups clam juice

4 cups chicken broth

1 tbsp salt

cracked pepper

1/4 tsp saffron

1/2 tsp thyme

1 bay leaf

parsley

Grated rind of 1 orange

1 lobster, cooked, or other shellfish (shrimp, clams, mussels, scallops)

2 lbs white fish (sea bass, cod, sole, flounder or snapper)

Saute onions in olive oil

Add remaining sauce ingredients and simmer 45 minutes

Cut up fish filets in 2 inch pieces

Add shellfish to boiling sauce. Cook 5 minutes.

Add other fish and cook another 5 minutes

Lift out seafood with a slotted spoon

Boil broth to reduce, about 10 minutes

Strain liquid into a tureen

Put fish back into broth, serve garnished with parsley