12 each fresh mussels and clams
4 small lobster tails
1 large red snapper fillet (or a fillet of your choice)
1 pound fresh ripe tomatoes, chopped
3 cups fish stock or vegetable stock
16 ounces clam juice
3 leeks sliced
1 cup white wine
3 tablespoon chopped parsley
3 cloves garlic minced
2 bay leaves
1 teaspoon each dry thyme and
fennel seeds crushed
1/2 teaspoon saffron
Prepare clams and mussels by washing if needed, then soak in salty water 15 to 20 minutes. Rinse and soak at least twice. Drain and discard water.
You can split the lobster if you want (this makes it easier for your guest to eat). Cover and refrigerate all shellfish and snapper until needed.
In a large stock pot, pour stock and clam juice, add tomatoes, leeks, wine, parsley, garlic, and the spices, bay leaf, thyme fennel and saffron. Bring to a boil, lower heat to simmer, cover and simmer about 15 minutes.
Add mussels, clams, and snapper. Raise the heat to a boil then lower back to simmer and simmer for about 8 minutes. Discard any clam or mussels that do not open.