*  Exported from  MasterCook  *
 
                         Bouillabaisse (Fish Stew)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  C.            olive or salad oil
    1      C.            chopped onion (optional)
    3      Cloves        garlic -- crushed
    4      Bottles       clam juice -- (8 oz.)
    2      Cans          whole -- (1 lb. 12 oz.)
                         peeled tomatoes, undrained
    1                    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.          dried thyme leaves
      1/8  Tsp.          pepper
    2                    bay leaves
    2      Pkg.          frozen rock-lobster tails -- (8 oz.)
    1      Lb.           halibut steaks
      1/2  Lb.           sea scallops
 
 Heat olive oil in an 8 quart kettle. Add chopped onion
 and 3 cloves garlic; saute until onion is tender, 5 minutes.
 Add clam juice, undrained tomatoes, 3/4 cup water, orange peel
 spiral, salt, saffron, fennel seed, thyme, pepper and bay
 leaves; bring to boil. Reduce heat and simmer mixture, covered
 30 minutes, stirring occasionally. Remove from heat and let
 cool, about 1 hour. Then refrigerate, covered, overnight.
 Next day, with sharp knife, cut the frozen lobster tails
 (shell and all) in half crosswise. Wipe cod and halibut with
 damp paper towels. Cut into 1 1/2-inch pieces or leave whole.
 Rinse sea scallops in running cold water; drain. Bring tomato
 mixture to boil. Add frozen lobster. Simmer, covered, 4
 minutes. Add cod and halibut pieces; simmer covered 10
 minutes. Add sea scallops over low heat, 5 minutes. Spoon
 bouillabaisse over garlic toast. You can substitute for
 different varieties of fish, if desired.
 
 
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