|Frozen lobster tails||1 Pound (Small Size)|
|Sole fillets/Cod fillets||1 Pound (Fresh / Frozen)|
|Scallops||12 Ounce (Fresh / Frozen)|
|Clams in shell||12|
|Onions||2 Large, chopped|
|Olive oil/Cooking oil||1⁄4 Cup (4 tbs)|
|Coarsely chopped tomatoes||4 Cup (64 tbs)|
|Water||6 Cup (96 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1 Teaspoon, crushed|
|Saffron threads||1⁄4 Teaspoon, crushed|
Thaw frozen shellfish and fish.
When lobster is partially thawed, halve lengthwise; halve crosswise to make 8 portions.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half, Wash clams well.
In Dutch oven cook onions in hot olive or cooking oil till tender but not brown.
Add tomatoes, water, salt, garlic, parsley, bay leaf, thyme, saffron, and pepper.
Bring to boiling.
Reduce heat; cover and simmer 30 minutes.
Strain liquid into a kettle.
Bring stock to boiling; add lobster and fish.
Cook the mixture 5 minutes.
Add scallops and clams; boil 5 minutes more or till clams open.
Discard any clams that don't open.