2 blue crabs
1 1/2 pounds jumbo shrimp
1 lemon, halved and juiced
2 bay leaves
1 small fennel bulb, halved
1 orange, zest peeled in big strips
1 cup chopped fresh flat-leaf parsley, plus more for garnish
6 fresh thyme sprigs
2 medium tomatoes, coarsely chopped
1/2 head garlic
1 leek, halved
1/2 onion
5 cups cold water
2 cups dry white wine
Sea salt and freshly ground black pepper
1/2 teaspoon cayenne pepper
4 lobster claws
Extra-virgin olive oil
Pinch saffron threads
2 lobster tails
4 pounds black sea bass, bones reserved, *see Cook's note
Rouille, recipe follows
Croutons, recipe follows
Chopped fresh parsley leaves, for garnish
1 red bell pepper, roasted, peeled, seeded, and coarsely chopped
5 garlic cloves
1 cup mayonnaise
Pinch saffron threads
1/2 teaspoon cayenne
1/2 lemon, juiced
Sea salt and freshly ground black pepper
18 (1/2-inch thick) baguette slices
1/2 cup extra-virgin olive oil
You can also use non-oily fish such as Snapper, Halibut, Grouper, or Monkfish
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