Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        fish -- assorted, whole if
   1      small         -- cut into pieces
                        if large
   2      medium        tomatoes -- peeled, seeded
                        chopped
   1                    leek -- chopped
     1/2  cup           fennel -- chopped
   2      medium        potatoes -- quartered
   1      medium        onion -- red, chopped
   1                    bay leaf
     1/2  teaspoon      thyme
   4                    garlic -- cloves
   2      tablespoons   parsley
   8                    mussels
   8                    crawfish
   1      medium        lemon
   1      quart         water -- boiling or
   1      quart         stock -- fish
     1/4  pound         mushrooms -- stems removed
   6                    egg yolks
   2      tablespoons   arrowroot -- dissolved in
   1      teaspoon      water
   8                    croutons -- garlic or
   8                    toasts -- garlic

Preparation:

Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes. Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot. Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil. Place fish and shellfish on a platter and pour the sauce over them. Garnish with croutons or toasts. Source: Great Chefs of New Orleans, Tele-record Productions