1/4 c. salad or olive oil
1 c. chopped onion
3 cloves garlic, crushed
4 (8 oz. size) bottles clam juice
2 (1 lb. 12 oz.) cans tomatoes
1 tsp. grated orange peel
3/4 tsp. salt
1/4 tsp. crumbled saffron
1/4 tsp. fennel seed
1/8 tsp. thyme
1/8 tsp. pepper
2 bay leaves
2 (8 oz.) pkgs. frozen rock lobster tails
1 lb. cod steaks
1 lb. halibut steaks
1/2 lb. scallops

Heat olive oil in large kettle. Add onion and garlic; saute until tender. Add clam juice, tomatoes with their liquid, 3/4 cup water, the orange peel, salt saffron, fennel seed, thyme, pepper and bay leaves. Bring to boiling then reduce heat and simmer, covered 30 minutes. Remove, let cool then refrigerate overnight. About 20 minutes before serving, bring mixture just to boiling. Add lobster; simmer, covered 4 minutes. Add cod and halibut, simmer, covered, 10 minutes. Then add the scallops and cook over low heat 5 minutes or until scallops are tender. Serves 8.