| 1 | Obtain from the fishmonger fish trimmings such as heads and backbones. |
| 2 | Rinse well and place in a large pot. |
| 3 | Add water, salt and ?teaspoon peppercorns and simmer for 2 hours. |
| 4 | Strain stock and reserve. |
| 5 | Gently fry onion, garlic, chopped leeks, carrots and celery in oil for 10 minutes. |
| 6 | Add chopped tomatoes, herbs tied into a bunch and reserved fish stock. |
| 7 | Season well with salt and freshly ground pepper. |
| 8 | Cover and simmer for 30 minutes. |
| 9 | Add potatoes and boil for 5 minutes. |
| 10 | Reduce heat, add fish pieces and simmer 3 minutes, then add lobster pieces and prawns and simmer for 7-10 minutes until prawns turn pink and lobster meat is cooked. |
| 11 | Do not boil when shellfish are added for they will toughen. |
| 12 | Pile fish, shellfish and potatoes in a serving dish, sprinkle with chopped parsley and keep hot. |
| 13 | Serve soup in a tureen as a first course with crusty bread, then follow with seafoods and potatoes served with lemon wedges and a cruet of olive oil. |
| 14 | Alternatively soup, potatoes and seafoods may be served together in deep plates. |
| 15 | Note: fish and shellfish preparation: fish suitable are snapper, mullet, eel, whiting, john dory and bream. |
| 16 | Cut into 5 cm (2 inch) slices and sprinkle with lemon juice. |
| 17 | Add heads and trimmings to fish stock. |
| 18 | Cut rinsed lobster tails into 5 cm (2 inch) pieces with shell on. |
| 19 | Shell and de-vein prawns. |
