If you are lucky, you can get Mediterranean fish from the freezer, especially Rouquiers, St, Racasse. Peterfish and Lophius. Put minced onions, sliced tomatoes, crushed bay spice, parsley, garlic, thyme and saffron in a saucepan. Layer cut pieces of fish on top, season with salt, season with pepper, cover with water, oil and white wine. Cook for 12 minutes. Add cut lobsters, cooked mussels taken out of their shells. Make fish stew for another 3 min. Put solid parts on a plate with a spoon. Cook fish broth a few more min, then pour through a sieve and pour into a suitable bowl over slices of white bread.
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