Puerto Rican Seafood Soup: Asopao de Mariscos

Ingredients

• Olive oil, for sauteing
• 1 white onion, cut into large dice, plus 1 white onion, cut into small dice
• 1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
• 2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
• 8 ounces large shrimp, peeled and cleaned, shells reserved
• 1 cup canned tomato sauce
• 1 cup white wine
• 4 cups clam juice

• 4 cups water
• 1 bay leaf, plus 1 bay leaf
• 2 cups rice
• 24 Little Neck clams
• 24 mussels
• 8 ounces sea scallops, cleaned
• Pinch saffron
• 1/2 bunch culantro (not cilantro), finely chopped