5 cups of water
1 1/2 cups white wine
1/3 cup olive oil
2 Tbsp, minced parsley
1 minced garlic clove
salt and pepper
2 cups full of chopped onion
2 bay leaves
6 whole cloves
3 lbs. of snapper, whiting and ells
2 lobster tails
very brown toast

Optional:
huge green salad
bottle of Vin Blanche

Into your soup kettle, put 5 cups of water, 1 1/2 cups white wine, 1/3 cup olive oil, 2 Tbsp, minced parsley and 1 minced garlic clove, salt and pepper. Simmer for 10 minutes. In a double thickness of cheese cloth, put about 2 cups full of chopped onion, 2 bay leaves and 6 whole cloves.

Cut into serving pieces about 3 lbs. of snapper, whiting and ells; add 2 lobster tails also cut into chunks. Place fish into the cheese clothe and tie very firmly, but do not crowd. Suspend this into the court bouillon by securing the ends of the cheese cloth to the side of the handle. Cover and simmer very, very gently for 45 minutes. Use your largest soup dishes. Into each put a thick slice of very brown toast, top it with pieces of fish and lobster and generously ladle the bouillon over all. A huge green salad and a bottle of Vin Blanche complete supper.