Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Chopped celery |
| 1 \N | Chopped onion |
| 1 \N | Chopped garlic clove |
| ¼ cup | Olive oil |
| ½ teaspoon | Thyme |
| 1 \N | Bay leaf |
| 1 \N | Bottle (8oz) clam juice |
| 1 cup | Dry white wine |
| ¼ cup | Chopped parsley |
| 1½ pounds | Fish fillets in 2\" pieces |
| \N \N | (sole,cod,red snapper |
| \N \N | Halibut) |
| 1 pounds | Frozen rock lobster |
| \N \N | Salt & pepper |
| \N \N | Sliced French bread |
Saute' celery, onion & garlic in hot oil in skillet until tender, but not browned. Add thyme, bay leaf, tomatoes, clam juice, wine & parsley; cover & simmer 1 minute. Add fish. Cut each frozen lobster tail into 3 pieces crosswise through hard shells; add shells & meat to stew; simmer 10 minutes longer. Season with salt & pepper. Remove bay leaf & serve in large bowls with sliced French bread.
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