|Clams/Mussels||1 Dozen (Fresh Or Frozen)|
|Lobster tails||16 Ounce (Fresh Or Frozen)|
|Skinless monkfish fillet/Red snapper fillets||12 Ounce|
|Canned tomatoes||16 Ounce (1 Can)|
|Fish stock||2 1⁄2 Cup (40 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Clam juice||8 Ounce|
|Leeks||2 Medium, sliced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Snipped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Fennel seed||1⁄4 Teaspoon, crushed|
|Saffron thread||1⁄4 Teaspoon, crushed|
Thaw clams or mussels and lobster, if frozen.
Wash clams or mussels well.
If necessary, debarred mussels.
Combine 8 cups water and 3 tablespoons salt Add clams or mussels; let soak for 15 minutes, then drain and rinse.
Discard the water.
Repeat soaking, draining, and rinsing twice.
Meanwhile, use kitchen shears to split the lobster tails lengthwise in half, cutting through the flesh and shells.
Cut the fish into 1 1/2-inch pieces.
Cover and refrigerate the shellfish and fish till needed.
For stew, cut up tomatoes.
In a 5-quart Dutch oven combine undrained tomatoes, Fish Stock or chicken broth plus clam juice, leeks, wine, parsley, garlic, bay leaf, thyme, fennel, and saffron, if desired.
Bring to boiling, and then reduce heat.
Cover and simmer for 10 minutes.
Carefully add clams or mussels, lobster, and fish.
Return just to boiling, and then reduce heat.
Cover and simmer gently for 3 to 6 minutes or till fish is done and clams or mussels open.
Discard any unopened clams or mussels.
Remove the bay leaf before serving