Step 1

For the bouillon, combine fish, chopped prawns and 2 of the crabs with 1 tsp salt in a large stockpot, place under cold running water and stir well to ensure everything is thoroughly rinsed, which helps to produce a clearer bouillon (8-10 minutes).

Step 2

Transfer to the most powerful burner on the stove or a wok burner, add remaining ingredients, including parsley stalks, 1 tbsp salt and some pepper, cover well with cold water and bring slowly to the boil. Reduce to low heat and simmer very gently, without skimming, until stock is well flavoured (about 1 hour), then rest for 1 hour.

Step 3

Strain bouillon through a conical sieve, pressing and pounding with a pestle or ladle to extract all the juices, into a clean saucepan. (This step may be done ahead; stir bouillion in smaller quantities until cooled before refrigerating.)

Step 4

Meanwhile, preheat oven to 160C and bake baguette croûtons slightly overlapping on a baking tray until pale golden (9-10 minutes).

Step 5

For rouille, simmer 150ml bouillon in a small saucepan over high heat until reduced to 60ml (4-6 minutes). Remove from heat, add bread and work to a paste. Transfer to a mortar and pestle, add chillies, garlic, mustard, saffron and paprika, and pound to combine, then, while stirring, work in yolks and ¼ tsp salt until smooth. Add oil in a thin steady stream, working with the pestle (or a small whisk) until thick and emulsified. Add 1 tbsp more hot bouillon and season to taste, cover directly and set aside. Do not refrigerate. Rouille should be made the day it's to be served.

Step 6

Brush 2 shallow braising pans or 26cm-27cm frying pans with olive oil. Scatter onion, garlic, tomato, parsley and extra spices and herbs over evenly and arrange lobster, fish, remaining prawns and crab in a single snug layer on top. This may be done ahead and refrigerated covered. Remove from fridge 20 minutes before cooking.

Step 7

Bring bouillon to a rapid boil, and heat prepared pans over high heat, then immediately ladle boiling bouillon into pans, shaking pans to loosen base. Return to the boil (4-5 minutes), then reduce heat to medium, and simmer, shaking pan occasionally and turning fish, until fish is just cooked (about 10 minutes; start checking doneness after 5 minutes). Scatter bouillabaisse with parsley and serve with rouille and croûtons. Have plenty of finger bowls of hot water withlemon slices, and paper napkins on the table.