Bouillabaisse (Fish Stew) Recipe

• 1/4 c. olive or possibly salad oil
• 1 c. minced onion (optional)
• 3 clv garlic, crushed
• 4 bot (8 ounce.) clam juice
• 2 can (1 pound 12 ounce.) whole, peeled tomatoes, undrained
• 1 x orange peel spiral (2-inches)
• 3/4 tsp salt
• 1 lb cod steaks
• 1/4 tsp crumbled saffron
• 1/4 tsp fennel seed
• 1/8 tsp dry thyme leaves
• 1/8 tsp pepper
• 2 x bay leaves
• 2 pkt (8 ounce.) frzn rock-lobster tails
• 1 lb halibut steaks
• 1/2 lb sea scallops

1. Heat extra virgin olive oil in an 8 qt kettle.
2. Add in minced onion and 3 cloves garlic; saute/fry till onion is tender, 5 min.
3. Add in clam juice, undrained tomatoes, 3/4 c. water, orange peel spiral, salt, saffron, fennel seed, thyme, pepper and bay leaves; bring to boil.
4. Reduce heat and simmer mix, covered 30 min, stirring occasionally.
5. Remove from heat and let cold, about 1 hour.
6. Then chill, covered, overnight.
7. Next day, with sharp knife, cut the frzn lobster tails (shell and all) in half crosswise.
8. Wipe cod and halibut withdamp paper towels.
9. Cut into 1 1/2-inch pcs or possibly leave whole.
10. Rinse sea scallops in running cool water; drain.
11. Bring tomato mix to boil.
12. Add in frzn lobster.
13. Simmer, covered, 4 min.
14. Add in cod and halibut pcs; simmer covered 10 min.
15. Add in sea scallops over low heat, 5 min.
16. Spoon bouillabaisse over garlic toast.
17. You can substitute for different varieties of fish, if you like.

olive, onion, garlic, clam juice, tomatoes, orange peel spiral, salt, cod steaks, saffron, thyme, pepper, bay leaves, rocklobster, scallops

Taken from cookeatshare.com/recipes/bouillabaisse-fish-stew-89420 (may not work)