| | SOUP |
| 2 | lb | Fish bones,; gills and eyes remov |
| 2 | lb | Lobster bodies; outer shell remove |
| 1 | lb | Fish scraps |
| 2 | tb | Olive oil |
| | Salt and freshly ground black pepper |
| 1 | md | Onion,; skin on, cut into ch |
| 1 | | Ea leek,; sliced |
| 1 | | Celery stalk,; thinly sliced |
| 1 | sm | Carrot,; peeled and thinly sl |
| 4 | | Clove garlic,; cut in half |
| 1 | c | White wine |
| 1 | c | Chopped fresh tomatoes or canned tomatoes |
| 1 | | Orange,; skin and pith remove |
| 1/4 | c | Pernod |
| 5 1/2 | ts | Fennel seeds |
| 6 | | Sprig parsley |
| 1 | | Bay leaf |
| 2 | ts | Spanish paprika |
| 1 | pn | Saffron |
| | GARNISH |
| 1 | sm | Baguette |
| 1/2 | c | Aioli |
| 1 | ts | Cayenne pepper |
| 2 | ts | Paprika |
| 4 | oz | Grated Gruyere cheese |
| 2 | tb | Chopped Italian parsley |
