In a pot, sweat onion, celery, and 2 tablespoons of garlic in 2 tablespoons of oil until translucent. Add thyme and bell pepper, then cook until “al dente”. Add tomatoes and bay leaf, cook for 45 min. Set aside and keep warm.
In a separate pot heat the rest of the olive oil and garlic, then the mussels, clams, prawns, lobster, red snapper, and broth. Deglaze with wine, then add the broth, parsley, and saffron. Add the tomato sauce and finish cooking.
In the meantime, cut baguette in half lengthwise, rub with butter, garlic, paprika, and Parmesan. Toast until golden brown.
In a large serving bowl, place crab meat. Pour copping over and top with garlic bread.