2 lb. boneless cod or scrod
1 lb. sea scallops
1 doz. little neck clams
3 med. size leeks
1 garlic clove, minced
2 (14 1/2-16 oz.) cans tomatoes
1/2 tsp. saffron threads
1 lb. lg. shrimp
1 doz. med. size mussels
2 tbsp. salad oil
3/4 tsp. thyme leaves
2 tbsp. chopped parsley

1. Cut fish into 1 1/2 inch pieces. Slice each scallop horizontally in half. Shell and devein shrimp. With a stiff brush scrub clams and mussels under running water, to remove any sand; remove beards from mussels.

2. In an 8 quart Dutch oven or saucepan over a high heat, heat 1 cup water to boiling; add clams and mussles; heat to boiling. Reduce heat to medium. Cover and cook until shell are opened; about 5 minutes. Stir occasionally, with a slotted spoon remove clams and mussels to a large bowl. Rinse each clam and mussel in cooking broth to remove any sand. Let broth stand until sand settles to the bottom of Dutch oven. Pour clear broth into bowl. Wipe Dutch oven clean.

3. In same Dutch oven over medium heat, in hot salad oil, cook leeks and garlic until leeks are tender. Add tomatoes and their liquid, thyme saffron 2 cups water and 1 teaspoon salt and reserved clam broth; heat to boiling.

4. Add fish, shrimp and scallops; heat to boiling. Reduce heat to medium-low; cook uncovered 5-10 minutes, until fish flakes easily, shrimp turn pink and scallops are opaque. Add clams and mussels; just heat through. Sprinkle with parsley. Makes 12 servings.