1/2 c. vegetable oil
1 c. sliced onion
3 cloves garlic
1 (1 lb.) can whole carrots
1 can tomatoes
1 (12 oz.) pkg. frozen sole, frozen haddock, frozen perch fillets
1 c. dry white wine
2 bay leaves
Pinch saffron
1/2 tsp. thyme
3 lobster tails

Heat oil in heavy saucepan and add onion and garlic. Saute over low heat 10 minutes. Add carrots, tomatoes, whole portions of unthawed fish, 2 cups boiling water, wine, and seasonings. Slowly bring to boil and cover; simmer 10 minutes. Add lobster tails and simmer 6 to 8 minutes. Before serving, remove lobster meat from shells and cut meat into small pieces. Serve hot with crusty bread.