|Cod||1 Pound, cut into 1 1/2-inch chunks|
|Olive oil||1 Tablespoon|
|Chopped onions||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Potatoes||1 1⁄4 Pound, cut into 1/4-inch-thick slices|
|Chopped celery||1 Cup (16 tbs)|
|Saffron threads||1 Teaspoon (Or Less To Taste)|
|Chopped fresh basil/2 teaspoons dried basil||2 Tablespoon|
|Dried thyme||1 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Dry vermouth||1 Cup (16 tbs)|
|Canned italian plum tomatoes with juice||35 Ounce (1 Can)|
|Shelled lobster tail||1⁄2 Pound, cut into 1 1/2-inch chunks|
1. Check the cod for any visible bones and remove. Discard any opened clams and wash the remaining clams in several changes of cold water; refrigerate until needed.
2. Heat the oil in a large pot over medium heat until hot but not smoking. Add the onions and garlic, and cook about 5 minutes, or until the onion is soft. Add the potatoes, celery, saffron, basil, thyme, red pepper flakes, vermouth and tomatoes with their liquid, breaking up the tomatoes with the back of a spoon; stir well. Bring the stew to a boil, then reduce the heat and simmer, covered, 15 minutes. Add the lobster, cod and clams and cook another 10 minutes, or until the seafood is just cooked through. Discard any clams that have not opened.