Bouillabaisse(Fish Stew)

Heat olive oil in an 8 quart kettle.

Add chopped onion and 3 cloves garlic; sauté 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.