Ingredients
- 4 bottles clam juice
- 3 garlic (cloves crushed)
- 2 cans (whole)
- 2 bay leaves
- 2 rock lobster tails (frozen)
- 1 orange peel spiral
- 1 lb cod steaks
- 1 lb halibut steaks
- 1/2 lb sea scallops
- 1 c onion (chopped)
- 1/4 c olive
- 3/4 tsp salt
- 1/4 tsp crumbled saffron
- 1/4 tsp fennel seed
- 1/8 tsp thyme leaves (dried)
- 1/8 tsp pepper
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.