---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups
       Yield: 8 servings
       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,