| 1/4 | c | Olive oil |
| 1/4 | c | Finely chopped garlic |
| 1/2 | c | Canned plum tomatoes, drained, seeded and diced |
| 1 | ts | Saffron threads |
| 10 | lg | Fresh basil leaves, shredded , (up to 12) |
| 2 | lb | Assorted fish such as, snapper, halibut, sea bass, monkfish (skinned and boned), cut into large chunks |
| 1 | lb | Fresh shrimp, peeled and deveined |
| 12 | | Littleneck clams, washed well, in the shell |
| 24 | | Mussels, well washed in the shell |
| 2 | sm | Lobsters, raw in the shell, cut into pieces |
| 3 | qt | Bouillabaisse fish broth (recipe follows) |
| 1 | ts | Salt and freshly ground pepper |
| | PEPPERY CROUTONS |
| | French baguette, slices 1/4-inch thick slices |
| 1/4 | c | Olive oil |
| 1 | ts | Cracked black pepper, (up to 2) |
| | ROUILLE |
| 2 | | Fresh cayenne peppers or red jalapenos |
| 3 | lg | Garlic cloves |
| 1 | | Russet potato, peeled, cut into 1/4-inch thick slices |
| 1/2 | c | Hot bouillabaisse broth |
| 1/2 | c | Olive oil |
