Peel and split the carrots, and slice them diagonally. Slice the celery the same way.  Also cut the onions, fennel and green peppers in a similar fashion. In a suitable stock pot, heat the olive oil, sauté the carrots, celery and fennel until half-cooked.  Add the onions, peppers, garlic and shallots.



When the mixture is thoroughly heated, stir in the tomato paste and cook for 10 minutes, stirring regularly. Then add the stock, preferably lukewarm. Add the tomatoes, crushing and draining by hand as you go. Add the saffron, already “steeped” in hot water, salt and pepper, and bay leaves. Bring to a full boil. Remove from heat, cool and chill.

When ready to complete and serve the Bouillabaisse, heat the broth in a soup pot and bring to a boil.  Add the shrimp, oysters, crabmeat, crawfish, fish, scallops and mussels.  Bring back to a simmer and cook for only about 5 minutes, or just enough time for the seafood to be cooked but not overdone.

Serve.