Bouillabaisse recipe - A Provencal fishsoup

1 onion, chopped 3 stalks celery & leaves chopped 2 cloves garlic sliced 1/2 cup virgin olive oil 2 cups clam juice 1/4 cup parsley, chopped 3 large tomatoes, diced 2 teaspoons of salt 1/2 teaspoon fresh thyme 1 tablespoon paprika 1/2 cup dry white wine & a splash of Pastis or Ricard 1 pinch of saffron 1 dash hot pepper sauce 3 pounds mixed fresh fish 1 pound lobster/tails (optional) 1 pound crabmeat (optional) 1 pound Shrimp shelled 2 dozen clams, mussels or scallops Put all ingredients, except seafood, in a pot. Cover and cook for 2 hours. Add seafood. Cover and bring to the boil again, then cook for 8 minutes. Serve in heated large bowls garnished with fresh parsley with crusty bread on the side. Bon appetit....!