The last dish I want to present can be expensive but easy to prepare, so a special occasion might be when to try.

• 1/4 cup of olive oil
• 1 small bay leaf
• 1 stalk of celery diced
• 2 cups crushed tomato
• 1 small onion diced
• 1 cup fish stock/clam juice
• 1 clove of garlic minced
• 1 cup white wine
• 1 leek chopped
• 1/4 cup fresh fennel
• 1 sprig of fresh thyme chopped
• 1/2 tsp saffron
• 2 tbs chopped parsley
• 1 8 oz lobster tail shell removed meat chunks
• 12 mussels cleaned
• 12 clams cleaned
• 12 shrimp shelled & devained
• 12 scallops shelled or not
• 1 lb monkfish cut into chunks

In a heavy pot saute the celery, onion, garlic, leek, thyme, and bay leaf until soft. Then add tomato, fish stock/clam juice, fennel, wine, saffron, parsley. Season to taste simmer 10 minutes then add the rest of the seafood and cook 15 minutes. Serve in big bowls with crusty bread.