|Onion||1 Medium, sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Littleneck clams||6 Small, scrubbed|
|Canned whole tomatoes||28 Ounce, chopped (1 Can)|
|Clam juice||16 Ounce (2 Bottles, 8 Ounce Each)|
|Bay leaf||2 (2 Bottles, 8 Ounce Each)|
|Sea scallops||1⁄2 Pound|
|Fillet sole||1⁄2 Pound, cut into 1 1/2-inch pieces|
|Lobster tails||16 Ounce, cut into 1 1/2-inch pieces (Two 8 Ounce Tails)|
In 4-quart casserole, combine onion, oil and garlic.
Cook, covered with lid, at HIGH 2 to 3 minutes.
Add clams, tomatoes, clam juice, bay leaves, salt, pepper, thyme and saffron.
Cook, covered at HIGH 5 minutes and at MEDIUM 15 to 20 minutes, or until clams are open; stir once.
Add scallops, fillet and lobster.
Cook, covered, at HIGH 5 to 7 minutes, or until fish is done.
Let stand, covered, 10 minutes before serving.