Saute garlic cloves in olive oil at low temperature. Remove the garlic and saute
onion and pepper. Add peeled shrimp and lobster and cook for about 1 minute only.
Add fish and remaining ingredients, except the wine
and saffron. Crush saffron and dissolve in a little broth, add to soup and
cook over low heat for 25 mins. Keep the fish in one piece. Add wine.
Serve while very hot, garnish with parsley and top with croutons.