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(Fish Stew)
1/4 c. olive or salad oil
1 c. chopped onion (optional)
3 cloves garlic, crushed
4 bottles (8 oz.) clam juice
2 cans (1 lb. 12 oz.) whole,
peeled tomatoes, undrained
1 orange peel spiral
3/4 tsp. salt
1 lb. cod steaks
1/4 tsp. crumbled saffron
1/4 tsp. fennel seed
1/8 tsp. dried thyme leaves
1/8 tsp. pepper
2 bay leaves
2 pkg. (8 oz.) frozen
rock-lobster tails
1 lb. halibut steaks
1/2 lb. sea scallops

Heat olive oil in an 8 quart kettle. Add chopped onion
and 3 cloves garlic; saute until onion is tender, 5 minutes.
Add clam juice, undrained tomatoes, 3/4 cup water, orange peel
spiral, salt, saffron, fennel seed, thyme, pepper and bay
leaves; bring to boil. Reduce heat and simmer mixture, covered
30 minutes, stirring occasionally. Remove from heat and let
cool, about 1 hour. Then refrigerate, covered, overnight.
Next day, with sharp knife, cut the frozen lobster tails
(shell and all) in half crosswise. Wipe cod and halibut with
damp paper towels. Cut into 1 1/2-inch pieces or leave whole.
Rinse sea scallops in running cold water; drain. Bring tomato
mixture to boil. Add frozen lobster. Simmer, covered, 4
minutes. Add cod and halibut pieces; simmer covered 10
minutes. Add sea scallops over low heat, 5 minutes. Spoon
bouillabaisse over garlic toast. You can substitute for
different varieties of fish, if desired.

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