Bouillabaisse - cooking recipe

Ingredients

1 lb. frozen lobster tail
1 lb. red snapper
1 lb. cod fillets
12oz. scallops
12 clams in shells
2 large onions, chopped
1/3 c. olive oil
4 c. chopped tomatoes
1 clove garlic, minced
2 sprigs parsley
1 bay leaf
1 tsp. dried thyme
1 Tbsp. salt
dash pepper

Preparation

Thaw fish if frozen.
Cut lobster into 6 - 8 pieces.
Cut fish fillets into 2-inch pieces.
Cut large scallops in half.
Wash clams well.
In large saucepan, cook onion in oil till tender.
Add 6 cups fish stock or water, tomatoes, garlic, parsley, thyme, bay leaf, salt & pepper.
Simmer 30 minutes.
Strain seasoned stock into large kettle.
Discard vegetables.
Bring strained stock to boil.
Add lobster and fish.
Cook 5 minutes.
Add scallops and clams.
Boil till clams open, about 5 minutes.
Serve with French Bread.