|Lobster tails||1 Pound (Small, Fresh Or Frozen)|
|Red snapper fillets/Sole fillets||1 Pound (Fresh Or Frozen)|
|Cod fillets/Haddock fillets||1 Pound (Fresh Or Frozen)|
|Scallops||12 Ounce (Fresh Or Frozen)|
|Clams in shells||12|
|Onions||2 Large, chopped to make 2 cups|
|Olive oil/Cooking oil||1⁄3 Cup (5.33 tbs)|
|Fish stock/Water||6 Cup (96 tbs)|
|Canned tomatoes||28 Ounce, cut up (1 Can)|
|Garlic cloves||2 Small, minced|
|Dried thyme||1 1⁄2 Teaspoon, crushed|
|Saffron thread||1⁄2 Teaspoon, crushed|
|French bread slices||1⁄2 Cup (8 tbs) (For Serving)|
1. If frozen fish is being used, thaw fish and cut fish fillets into 2-inch pieces.
2. When lobster is partially thawed, cut crosswise and split tails in half lengthwise.
3. Cut large scallops in half.
4. Wash clams well in water.
5. Set aside all the seafood.
6. In a large size saucepan, heat oil and cook onions tender and translucent but not brown.
7. Add Fish Stock, un-drained tomatoes, garlic, parsley, bay leaves, salt, thyme, saffron, and pepper; bring the mixture to boil.
8. Reduce heat; cover and simmer for about 30 minutes.
9. Strain the stock into a large kettle; discard vegetables and herbs.
10. Boil the strained stock and add lobster and fish; cook for about 5 minutes.
11. Add scallops and clams; boil 5 minutes or till clams open.
12. Arrange the Bouillabaisse into shallow bowls and serve hot with French bread.