Fish stew

1 cup chopped onion
1/4 cup diced carrot
1 clove garlic, minced
1/2 cup olive oil or salad oil
3 lbs. frozen fish fillets (pike, pollock, sole), thawed and cut into 3" pieces
6 frozen lobster tails, thawed and cut lengthwise in half
1 can (16 oz) tomatoes
2 bay leaves, crushed
2 qts. water
1 lb. fresh or frozen cleaned raw shrimp
1 can (10 oz) whole clams or 1 dozen shell clams, shucked
1 can (10 1/2 oz) condensed beef broth (bouillon)
1/2 cup chopped pimiento
1/4 cup snipped parsley
1 tbsp. salt
1 tbsp. lemon juice
1/2 tsp. saffron
dash freshly ground pepper
12 servings
In large kettle, cook and stir onion, carrot and garlic in oil until onion is tender.
Add fish fillets, lobster, tomatoes (with liquid), bay leaves and water.
Heat to boiling; reduce heat.
Cover; simmer 15 minutes.
Add shrimp, clams (with liquor) and remaining ingredients; simmer 15 to 20 minutes longer.