|Onion||1 Medium, cut in half and thinly sliced|
|Celery stalks||2 , chopped|
|Olive oil||2 Tablespoon|
|Hot water||3 Cup (48 tbs)|
|Tomato sauce||15 Ounce (1 Can)|
|White wine||1 Cup (16 tbs)|
|Tomatoes||3 , peeled, cut in half and sliced|
|Orange||1 Small, thinly sliced|
|Garlic||1 Clove (5 gm), minced (Small Clove)|
|Dried bouquet garni seasoning||1⁄4 Teaspoon|
|Ground saffron||1⁄8 Teaspoon|
|Red snapper fillet/Halibut fillets||1 Pound, cut into 2- to 3-in pieces|
|Lobster tails||12 Ounce, cut in half crosswise, shell left on (Fresh Ones)|
|Medium shrimp||1⁄2 Pound, peeled and deveined, tails left on (Fresh Ones)|
|Fresh scallops||1⁄2 Pound|
In 5-qt casserole combine onion, celery and olive oil; cover.
Microwave at High 6 to 9 minutes, or until vegetables are tender, stirring every 3 minutes.
Stir in remaining ingredients except fish and seafood; cover.
Microwave at High 25 to 30 minutes, or until flavors blend and tomatoes are tender, stirring 2 or 3 times.
Stir in fish and seafood.
Reduce power to 50% (Medium).
Microwave 3 to 5 minutes, or until fish flakes easily and seafood is opaque, stirring once.
Spoon into two freezer containers.
Label and freeze no longer than 1 month.
To serve, remove from one container and place in 2-qt casserole.
Microwave at 50% (Medium) 40 to 55 minutes, or until heated, breaking apart and stirring every 5 minutes.