1    Grouper (4 lb)

      1 lb Shrimps in shell

      1 ds Salt

      1    Bouquet Garni

     24    Mussels or clams in shell

    1/4 c  Olive oil

    3/4 c  Green onions, chopped

      3    Garlic cloves, crushed

      4    Tomatoes, peeled, chopped

      1 tb Fresh chopped coriander

      1 c  Fresh chopped parsley

      1 ds Cayenne Pepper

      1 lb Crab meat

      1 lb Lobster meat

      1 ds Ground Pepper

  The bouquet garni is made with a celery stalk tied
  with whole peppercorns, cloves and parsley.
  Cut head from grouper. Slice fish into 1 inch steaks
  and set aside. Place fish head in a large pot of cold
  water. Add salt and bring water to a boil, then add
  bouquet garni. Cover and simmer for 1 1/2 hours.
  Discard fish head and bouquet garni, reserving edible
  parts of fish head. Using fish stock, cook shrimps in
  their shells for 10 minutes or until they turn pink.
  Remove, discard shells and black veins, and reserve.
  Using the same stock, heat mussels or clams in their
  shell for 5 minutes or until shell open. Remove from
  stock, remove seafood from shells, and reserve seafood.
  Strain stock to remove any sand or shell particles.
  Use a little of the oil to saute onions, garlic,
  tomatoes, coriander, parsley and cayenne pepper just
  until vegetables soften, then add mixture to fish
  stock. Heat remaining oil and gently fry grouper
  steaks. remove skin and bones, break grouper into
  pieces and add to stock mixture along with crab,
  lobster, shrimp, mussels and edible part of grouper
  head. Norma Hernandez specializes in the cuisines of
  her native Brazil, plus Mexican and Creole-Cajun
  cooking at her Restaurant Nega Fulo. From The Gazette,
  91/01/30.