Amount
Ingredient
Preparation



2 1/2
pounds
fish

assorted, cut into pieces



2
medium
tomatoes

peeled, seeded, chopped



1
each
leek

chopped



1/2
cup
fennel

chopped



2
medium
potatoes

quartered



1
medium
red onion

chopped



1
each
bay leaf





1/2
teaspoon
thyme leaves





4
each
garlic cloves





2
tablespoons
parsley





8
each
mussels





8
each
crawfish





1
medium
lemon





1
quart
water

boiling, or fish stock



1/4
pound
mushrooms

stems removed



6
each
egg yolks





2
tablespoons
arrowroot

dissolved in



1
teaspoon
water





8
each
croutons

garlic or toasts

 Put all of the ingredients from the fish down to the lemon in a large kettle.

Over heat, pour on boiling water or stock.  Add mushrooms, cover and cook for 2 minutes.

Strain the liquid into another pan and boil to reduce.

Add a bit of the hot liquid to the beaten yolks, whisking constantly.

Add more liquid until the yolk mixture is hot.

Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil.

Place fish and shellfish on a platter and pour the sauce over them.

Garnish with croutons or toasts.