Bouillabaisse

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

Directions:
- 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.