Creole Bouillabaisse

1 pound fresh fish fillets, cut in 1 1/2 inch chunks
1/2 pint fresh oysters
1/2 pound fresh rock shrimp or other shrimp, peeled and deveined
2 Tablespoons margarine or butter
2 Tablespoon olive oil
1/2 cup flour
1 cup chopped onion
1/2 cup chopped celery
1 clove minced garlic
4 cups fish stock or water
1 large can (1 pound, 12 ounces tomatoes undrained, cut up)
1/2 cup dry white wine
2 Tablespoon chopped parsley
1 Tablespoon lemon juice
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon saffron (optional)

In large boiler pot over medium heat, melt margarine and add olive oil. Prepare roux by slowly blending in flour, stirring constantly until mixture is light brown. Add onion, celery and garlic and continue stirring until vegetables are tender. Gradually stir in fish stock or water. Add remaining ingredients except seafood. Bring to boil, then simmer for 10 minutes. Add fish and simmer 10 minutes more. Add shrimp and oysters and cook for 5 minutes more or until all seafood is done. Makes 8 servings.