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Method : Trim and skin
the fish, cut it into chunks about 3 x 1 inch.
Dress the crab. Scrub the small claws well and crack them but leave
them whole.
Prepare the mussels if necessary. Using all skin and
trimmings but not the mackerel head, make 2.5 pints vinegar
court-bouillon.
Peel and chop the onions and garlic. Wash and slice
the leeks. Skin and roughly chop the tomatoes. Cook the onions, garlic
and leeks in the olive oil in a large saucepan, but do not let them
brown. Then add the tomatoes, herbs, zest and seasoning.
Stir for a few
moments, then add the stock and saffron. Boil hard for 4 minutes. Turn
down the heat and lay the firm fish, such as cod, haddock, hake and eel,
on the vegetables, add more boiling water if necessary to cover, and
boil gently for 6-8 minutes. Then add the rest of the fish and the shell
fish, including the crab's claws, and boil for another 8-10 minutes.
The
fish must retain its shape but feel springy to the touch. Check the
seasoning. Lay a slice of toasted French bread rubbed with garlic in
each preheated soup plate. Lift out the pieces of fish first, then ladle
out the soup. Serve with grated cheese and chili-flavored garlic
mayonnaise.
Serves 6
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