Bouillabaisse or Fulton Market Fish Chowder

Name: Bouillabaisse or Fulton Market Fish Chowder
Ingredients: 1/4 cup olive oil; 1/4 cup finely chopped garlic; 1/2 cup canned plum tomatoes, drained, seeded and diced; 1 teaspoon saffron threads; 10 to 12 large fresh basil leaves, shredded; 2 pounds assorted fish such as, snapper, halibut, sea bass, monkfish (skinned and boned), cut into large chunks; 1 pound fresh shrimp, peeled and deveined; 12 littleneck clams, washed well, in the shell; 24 mussels, well washed in the shell; 2 small lobsters, raw in the shell, cut into pieces; 3 quarts bouillabaisse fish broth (recipe follows); 1 teaspoon each salt and freshly ground pepper; French baguette, slices 1/4-inch thick slices; 1 to 2 teaspoons cracked black pepper; 2 fresh cayenne peppers or red jalapenos; 3 large garlic cloves; 1 russet potato, peeled, cut into 1/4-inch thick slices; 1/2 cup hot bouillabaisse broth; 1/2 cup olive oil