or salad oil
whole, peeled, undrained
cod fish steaks
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, ¾ 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 1½-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.