Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   1      medium        spanish onion -- cut into 1/2" dice
   6                    garlic cloves -- thinly sliced
   1      pinch         saffron
   1                    russet potato -- peeled, and
                        cut into 1/8" rounds
   6      cups          fish stock
   6                    one-inch cubes of monkfish
   1      medium        rascasse or red perch -- whole, gutted,
                        and scaled
   6                    one-inch cubes of cod
   6                    one-inch cubes of sea bass
  12                    mussels -- cleaned, debearded
   6                    live crayfish
   6                    langoustines
                        toasted bread
   1      recipe        rouille -- see * note

Preparation:

* Note: See the "Rouille" recipe which is included in this collection. In a large soup pot, heat oil until smoking. Add onion, garlic and saffron and cook until softened, about 5 to 6 minutes. Add potato and fish stock and bring to a boil. Add monkfish and whole rascasse (or perch) and simmer 2 to 3 minutes. Add cod, bass, mussels, crayfish and langoustines and simmer until fish is cooked through and mussels have opened, about 10 to 15 minutes. Divide fish among 6 bowls and serve broth in a tureen. Serve immediately with toasted bread and Rouille. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A10)