INGREDIENTS
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• 1/2 pound sea scallops• 3/4pound medium to large shrimp, shelled and de-veined• 20 mussels, scrubbed well, beards removed• 20 clams• 3/4 pound fresh cod fish• 4 4-5 oz. lobster tails• 4 ounces olive oil• 3 garlic cloves, peeled minc
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• 3 cups fish stock• 6 plum tomatoes, peeled and chopped• 1 bay leaf• 3 sprigs fresh tarragon• 10 Saffron threads