|Small lobster tails||1 Pound (Fresh Or Frozen)|
|Red snapper/Sole fillets||1 Pound (Fresh Or Frozen)|
|Cod fillets/Haddock fillets||1 Pound (Fresh Or Frozen)|
|Scallops||12 Ounce (Fresh Or Frozen)|
|Clams in shell||12|
|Onions||2 Large, chopped|
|Olive oil/Cooking oil||1⁄3 Cup (5.33 tbs)|
|Water||6 Cup (96 tbs)|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Garlic clove||2 Small, minced|
|Dried thyme||1 1⁄2 Teaspoon, crushed|
|Saffron thread||1⁄2 Teaspoon, crushed|
|French bread slice||4|
Thaw shellfish and fish, if frozen.
When lobster is partially thawed, split tails in half lengthwise; cut crosswise to make 6 to 8 portions.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half.
Wash clams well.
Cover clams with salted water 1/3 cup salt to 1 gallon cold water); let stand 15 minutes; rinse.
Set seafood aside.
In large saucepan or Dutch oven cook onions in hot oil till tender but not brown.
Add water, undrained tomatoes, garlic, parsley, bay leaves, thyme, saffron, 1 tablespoon salt, and 1/8 teaspoon pepper.
Bring to boiling.
Reduce heat; cover and simmer 30 minutes.
Strain tomato mixture into a large kettle; discard vegetables and herbs.
Bring strained mixture to boiling; add lobster and fish and cook 5 minutes.
Add scallops and clams; boil till clams open, about 5 minutes.
Discard any clams that do not open.