Cut into pieces and remove the bones from the fish; say one pound each of cod, halibut and bluefish, though any fish of like nature will do. To these add the cooked meat of the lobster or crabs, and the shrimps and put all into a casserole in the olive oil to cook, adding the lemon, tomatoes, onion, carrot, saffron, parsley, bayleaf and garlic, or have the casserole rubbed with the garlic. Cook for ten minutes, stirring frequently, then add the soup stock and wine or cider. Cook for fifteen minutes longer, remove to a hot bowl, line the casserole with slices of toast, and pour back the bouillabaisse. Serve at once.