Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           olive oil
   2      large         onions -- diced (1 1/2 cups)
   2                    leeks -- white and light
                        green parts only -- split, well washed
                        -- and diced -- (2 1/2 cups)
   2      stalks        celery -- diced (1/2 cup)
     1/4  cup           finely chopped garlic
   1      cup           canned plum tomatoes -- drained
                        -- seeded and diced
   1      teaspoon      saffron threads
   2                    bay leaves
   1      tablespoon    dried thyme
   1 1/2  teaspoons     salt
   1      teaspoon      freshly ground black pepper
     1/2  cup           dry white wine
   2      quarts        fish stock
   2                    Idaho potatoes -- peeled and diced
                        (about 1 pound)
   1      small         lobster -- raw and in the
                        shell -- cut into pieces
   1      pound         assorted fish fillets such as snapper or
                        -- cod -- skinned and boned,
                        -- cut into chunks
     1/2  pound         fresh shrimp -- peeled and deveined
                        ***PEPPERY CROUTONS***
                        French baguette -- sliced 1/4 inch
                        -- thick -- (3 to 4
                        slices/person)
     1/4  cup           olive oil
   1      teaspoon      cracked black peppercorns -- (1 to 2)

Preparation:

Heat the olive oil in a large, heavy bottomed soup pot, add the onions, leeks, and celery, and sauté until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir for about 2 minutes, then add the white wine and cook for 4 to 5 minutes, or until almost all the liquid has evaporated, before adding the fish stock. Bring to a boil, then reduce to a simmer and cook for 45 minutes. At the end of 45 minutes, add the potatoes and begin to cook. While the broth is simmering, make the Peppery Croutons by brushing one side of each French bread slice with olive oil, sprinkle with cracked pepper, and toast in a 300F oven until crisp (about 12 minutes). After the potatoes have simmered for 10 minutes, add the lobster. Return to a boil and cook at a strong simmer for 5 minutes, before adding the fish chunks and the shrimp and cook until the fish is just cooked, but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons.