Fish and Shellfish Soup with Lobster Croutons | Saveur

Ingredients

• 2 (1 1/4–1 1/2-lb.) live spiny (Pacific) or Maine lobsters
• 7 Tbsp. extra-virgin olive oil
• 2 small yellow onions, peeled and sliced
• 1 carrot, peeled and sliced
• 1 leek, trimmed, washed, and sliced
• 1 bulb fennel, bulb trimmed and sliced, with fronds reserved
• 1 rib celery, sliced
• 4 lb. meaty bones and heads (gills discarded) from non-oily, white-fleshed fish, rinsed and cut into large pieces
• ¹⁄₄ lb. medium shrimp
• ¹⁄₄ lb. manila or littleneck clams, scrubbed
• ¹⁄₄ lb. squid, cleaned
• 2 ripe or drained canned whole peeled tomatoes, cored and quartered
• 1 head garlic, halved crosswise
• 2 cups white wine
• Splash Pernod
• 10 sprigs fresh parsley, stems and leaves set aside separately
• 1 bay leaf
• 2 pinches saffron threads
• Salt
• Leaves from 2 sprigs fresh thyme, chopped
• 1 tsp. chopped fresh chives
• 1 tsp. chopped marjoram
• 6 (1/2" x 4") slices focaccia