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  • ½ cup olive oil
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 3 leeks, sliced
  • 1 tsp dried thyme
  • 1 bay leaf, optional
  • 1 (14.5) oz. can diced tomatoes
  • 2 (8 oz.) bottles clam juice
  • 2 ¾ cup dry white wine
  • 2 tsp fennel seeds, crushed
  • Salt and pepper to taste
  • 3 Tbsp. chopped fresh parsley
  • 1 lb. red snapper fillets, cut into 2-inch pieces
  • 1 pinch saffron
  • 24 sea scallops
  • 30 small mussels, scrubbed and debearded
  • 1 lb. cooked lobster meat, cut into bite-sized pieces


  1. In large skillet heat oil over medium heat. Stir in celery, garlic, leeks, thyme, and bay leaf and cook until vegetables have just softened, about 5 minutes.
  2. Add diced tomatoes to skillet. Slowly stir in clam juice, wine, fennel seeds, and parsley. Bring to a simmer and season with salt and pepper. Simmer for 15 minutes.
  3. Add snapper, and cook for 5-10 minutes. Gently mix in saffron, scallops, and mussels and cook until scallops are no longer translucent and mussels have opened their shells, approximately 5 minutes.
  4. Stir in lobster, and cook for 5 minutes or until heated through.
  5. Ladle into serving bowls, making sure each portion contains 5 mussels, 2-3 scallops, and a serving of fish and lobster.
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