Heat 1/2 cup olive oil in a large, heavy pot. Add the following and cook until golden brown: 2 carrots, chopped 2 leeks, cut sm. 1 tsp. minced garlic or 1 clove crushed

Then add the following: 2 lg. tomatoes, cut in pieces 1 bay leaf 2 c. clam juice

Let simmer for 20-30 minutes and add: 1 doz. clams, oysters or mussels in shells 1/2 c. pimentos cut in sm. pieces 1/4 c. green pepper, chopped sm. (optional) Dash of saffron

Simmer for 5-7 minutes or until shells open. Season with salt and pepper to taste. Add juice of a lemon and 1 1/4 cups of white wine. Pour the bouillabaisse over toasted French bread slices placed in soup tureen. Serve.