2 pounds mixed fish (haddock, carp, eel, whiting, sole)
generous pinch of saffron
1 cup lobster meat (optional)
2 cups white wine
6 onions, cut in quarters
4 cups water
1 bay leaf
1 teaspoon chopped parsley
3 cloves
1/2 teaspoon pepper
2 cloves garlic
1 teaspoon salt
1/4 cup olive oil
6 slices of stale bread
Tie the fish, lobster meat, onions, bay leaf, cloves, and garlic in a piece
of cheesecloth. Suspend this in a court-bouillon made of white wine, water,
parsley, olive oil, salt, pepper, and saffron. Cook gently 45 minutes. Drain
the fish. Remove the onions, bay leaf, cloves, and garlic and place the
fish in the court-bouillon. Add the stale bread and serve in a large tureen.