| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Flour |
| 1 |
c |
Onion — chopped |
| 1/2 |
c |
Celery — chopped |
| 1 |
|
Clove garlic — minced |
| 4 |
c |
Fish stock or clam juice |
| 12 |
oz |
Tomatoes — canned |
| 1/2 |
c |
White wine |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Parsley |
| 1 |
|
Whole bay leaf |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Saffron |
| 2 |
lb |
Fish fillets — cut in |
| 1 1/2 |
|
" chunk |
| 1 |
pt |
Oysters — reserve liquid |
| 1/2 |
lb |
Shrimp — peeled and |
|
|
Deveined |
| 1 |
c |
Crab meat |
INSTRUCTIONS
Melt butter with olive oil in a large pot. Saute onion, celery, and garlic
until vegetables are tender. Sprinkle with flour. Stir and cook until light
brown. Stir fish stock or clam juice with reserved oyster liquid slowly.
Add stock, tomatoes, wine, lemon juice, herbs, and seasonings. Simmer on
low heat for 1 hour. Add fish and cook for 10 minutes. Add shrimp, oysters,
and crab meat; cook 5 more minutes.
Recipe By : Elizabeth Powell
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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