French Bouillabaisse - cooking recipe

Ingredients

1/2 c. butter
1 onion, sliced
garlic salt
1 c. white wine
1 (No. 1) can tomatoes
2 (10 1/2 oz. each) cans condensed chicken broth
1/2 tsp. saffron
1 bay leaf
2 lb. assorted fish (snapper, cod, sea bass, sole)
1 (9 oz.) pkg. frozen lobster
18 clams, scrubbed clean
1 (10 oz.) pkg. frozen peas
salt
cayenne

Preparation

In a large kettle, melt butter.
Add onion and garlic and saute until golden.
Add wine, tomatoes, chicken broth, saffron and bay leaf.
Bring to boil.
Lower heat and add 2-inch pieces of fish.
Add frozen rock lobster, cut into 1-inch crosswise slices (shell, too).
Simmer until fish becomes white (10 to 15 minutes). Add clams to soup.
Add peas; cover and simmer until shells open. Season to taste with salt and dash or two of cayenne.
Remove bay leaf.
Serve in bowls with French bread and a Caesar salad.