For the fish stock, put all ingredients in a large soup pot. Simmer until liquid is reduced by half, skim the top from time to time.
To prepare the Bouillabaisse, in a pot, add butter and onions and cook until transparent. Add the garlic, diced tomatoes, tomato juice, lemon juice and fish stock. Simmer and reduce for 15 minutes. Add salt and pepper to taste, and then add the shrimp, oysters and saffron and cook for 10 to 12 minutes. Add fish and
crabs. Simmer for an additional 5 to 8 minutes.
To serve, in a bowl with a lip around it, place one piece of fish in the middle, put one crab on top of the fish with 4 or 5 each oysters and shrimp around the fish. Pour the broth over the fish until the bowl is filled. On the lip of the bowl, put the toasted garlic French bread rounds, about 5 pieces each. Sprinkle with chopped parsley for garnish.