Bouillabaisse - cooking recipe

Ingredients

2 lb. firm-grained fish (whiting, haddock, eel, bass, etc.)
2 c. canned lobster
1/2 c. olive oil
few sprigs parsley
1 or 2 bay leaves
pinch of saffron
sprig of fennel
1 tomato, cut in two
rind of 1 orange
3 cloves garlic, crushed
salt
pepper
white bread

Preparation

Cut fish (using several varieties) into 2-inch pieces.
Add lobster.
In a large saucepan, place olive oil, parsley, bay leaves, saffron, fennel, tomato, orange rind and garlic.
Add fish.
Cover with 1 1/2-quarts water.
Add salt and pepper and bring to a boil.
Boil quickly 15 to 20 minutes and remove pan from fire.
Replace cooked parsley with a tablespoon of finely cut fresh parsley.
Pour Bouillabaisse into tureen over several thick slices of white bread.
Serves 8 to 10.