|Canned tomatoes||5 1⁄4 Pound (3 Large Cans, 1 Pound 12 ounces Each)|
|Water||1⁄2 Cup (8 tbs)|
|Whole thyme||1 Teaspoon|
|Bay leaves||2 Small|
|White pepper||1⁄4 Teaspoon|
|Large shrimp/Prawns||1 1⁄2 Pound|
|Small hard shell clams||2 Dozen|
|Frozen lobster tails||4 , thawed|
|Sablefish/Salmon steaks||1 1⁄2 Pound, skinned and boned (About 3 Pieces)|
|Rockfish fillets||1 Pound|
|Powdered saffron||1⁄8 Teaspoon|
In a large pan (about 5-quart size) combine tomatoes, water, salt, thyme, bay leaves, and pepper.
Bring to a boil, reduce heat, and simmer, covered, for 20 minutes.
Discard bay leaves; press tomato mixture through a fine strainer, reserving broth.
To prepare fish, shell and devein shrimp; rinse clams and scallops with cold water; cut lobster tails in half lengthwise; cut the sablefish and rockfish into about 1 1/2-inch chunks.
Bring broth to a boil in a large deep pan (at least 6-quart size).
Stir in saffron.
Add shellfish and fish.
Simmer, covered, for 10 to 15 minutes, or until shrimp and lobster turn pink and fish flakes easily.
Remove from heat and loosen lobster meat from shells; return to fish mixture.