To make the fish stock, hack up the crabs with a large sharp knife and put them into a big stockpot. Peel
and de-vein the shrimp and put the shells into the pot (reserve the shrimp
for later). Add the fish bones on top. Add lemon and lemon juice
, bay leaves
, fennel, strip of orange zest
, parsley, and thyme
. Add the tomatoes, squeezing as you add them. Add garlic, leek
, water, and wine
. Season with sea salt and freshly ground pepper and a pinch of cayenne. Place over a medium heat. Simmer gently for 30 minutes, stirring occasionally, but don't let it boil. Skim
and discard the fish foam
that rises to the surface. Remove from heat.
Put the lobster claws into a large cast iron serving pot and strain the stock over them.
Turn the temperature up and simmer for 5 minutes. Add a splash of olive oil and a pinch of saffron. Lastly add the reserved shrimp and lobster tails, and cook for 3 minutes. Add large bite sized pieces of sea bass and cook for 3 minutes.
To serve: Place pieces of seafood in a big soup bowl. Put a spoonful of Rouille on Croutons and ladle soup on top.
*Cook's note: You can also use non-oily fish such as Snapper, Halibut, Grouper, or Monkfish