Instructions: Cook carrot, onions and garlic in olive oil until golden brown. Add fish cut into 3-inch squares, tomatoes, bay leaf and water. Simmer 20 minutes. Add shellfish and lobster tails with shells. Add pimento and saffron to taste. Season with salt, pepper and lemon juice and add white wine. Heat through. Put toast in soup plate, add bouillabaisse and sprinkle with parsley. Fish may be served from separate dish or all together. THE TRICK: The saffron.

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