American Bouillabaisse

Coat a soup pot with cooking spray and add the garlic, onion and leeks. Saute over medium heat for 5 minutes, stirring occasionally until soft. Add the wine, raise the heat, and boil until the liquid has evaporated.

Lower the heat to medium and add the tomatoes, tomato paste, parsley, thyme, bay leaves, orange zest, fennel, saffron, ground pepper} and red pepper flakes. Cook for 2 minutes.

Add the stock, 2 cups water, and lemon juice along with the lobster shells. Bring to a simmer and cook for 15 minutes.

Remove the lobster shells, thyme sprigs, and bay leaves from the broth. Remove the vegetables with a slotted spoon and puree in 4 batches with 1 cup of the broth in a blender or food processor until the soup is smooth. Return to the pot and refrigerate until you are ready for dinner.

Just before you are ready to serve, bring the soup to a simmer. Add the lobster and cook for 2 minutes. Stir in the mussels and cockles, cover, and simmer until they open.

Add the fish and simmer, covered, until cooked through, another 3 minutes.

Discard any shellfish that have not opened. Test the fish for doneness.

To serve, ladle the broth and seafood into shallow soup bowls. Top each serving with crostini. Serve immediately.