Bouillabaisse Fish Stew

1/4 C. olive or salad oil

1 C. chopped onion (optional)

3 Cloves garlic -- crushed

4 Bottles clam juice -- (8 oz.)

2 Cans whole -- (1 lb. 12 oz.)

peeled tomatoes, undrained 1 orange peel spiral (2-inches)

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. frozen rock-lobster tails -- (8 oz.)

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.