Bouillabaisse(Fish Stew)

• 1/4 cup olive oil or salad oil
• 1 cup onions chopped
• 3 Cloves garlic crushed
• 4 Bottles clam juice
• 2 Cans tomatoes whole, peeled, undrained
• 1 each orange zest spiral
• 3/4 teaspoon salt
• 1 pound cod fish steaks
• 1/4 teaspoon saffron threads crumbled
• 1/4 teaspoon fennel seeds
• 18 teaspoon thyme dried
• 18 teaspoon black pepper
• 2 each bay leaves
• 2 packages lobster tails
• 1 pound halibut
• 1/2 pound sea scallops

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

olive oil, onions, garlic, clam juice, tomatoes, orange zest spiral, salt, fish, saffron threads, fennel seeds, thyme, black pepper, bay leaves, lobster, halibut, scallops

Taken from recipeland.com/recipe/v/bouillabaissefish-stew-43113 (may not work)