|Lobster tail||8 Ounce (Fresh Or Frozen, 250 Gram)|
|Fish fillets||125 Gram (Fresh Or Frozen)|
|Clams in shells||4|
|Condensed tomato soup||1 Can (10 oz) (284 Milliliter)|
|Dry white wine||125 Milliliter|
|Onion||1 Medium, cut up|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Coriander||1⁄4 Teaspoon, crushed|
Partially thaw lobster and fish, (if frozen).
Split lobster tail in half lengthwise, then cut in half crosswise to make 4 portions.
Cut fish fillets into 2.5 cm (1 inch) pieces.
Thoroughly wash clams and cover with salted water [45 mL (3 tablespoons) salt to 2 L (2 quarts) cold water]; let stand 15 minutes and rinse; repeat twice.
In medium saucepan combine tomato soup, water, wine, onion, parsley, garlic, bay leaf, salt, thyme, coriander and pepper.
Simmer, covered for 30 minutes.
Strain the tomato mixture and discard vegetables and herbs.
Bring the strained mixture to boiling, add lobster, fish and clams.
Cook about 5 minutes or until fish flakes easily and clams open.