Chop the onion, cut the leek and fennel into julienne, sauté lightly in oil, peel, core and dice the tomatoes, then add them together with the garlic, parsley and saffron. Divide the sea fish into equal pieces, – add the firmer fish on the spot, the softer a little later to the mixture with the lobsters and mussels – extinguish with white wine, add water, together with the ewuerzsaecken.
Cover the baking dish with slices of white bread, pour the seasoned fish broth over it, and serve the fish, the lobsters and the mussels separately.
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