*  Exported from  MasterCook II  *
 
                           Seafood Bouillabaisse
 
 Recipe By     : Elizabeth Powell
 Serving Size  : 8    Preparation Time :1:15
 Categories    : Seafood                          Soups & Stews
                 Healthy And Hearty
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter
    2      tablespoons   olive oil
      1/4  cup           flour
    1      cup           onion -- chopped
      1/2  cup           celery -- chopped
    1      clove         garlic -- minced
    4      cups          fish stock or clam juice
   12      ounces        tomatoes -- canned
      1/2  cup           white wine
    1      tablespoon    lemon juice
    2      tablespoons   parsley
    1      whole         bay leaf
      1/2  teaspoon      salt
      1/2  teaspoon      cayenne pepper
      1/2  teaspoon      saffron
    2      pounds        fish fillets -- cut in 1-1/2″ chunk
    1      pint          oysters -- reserve liquid
      1/2  pound         shrimp -- peeled and deveined
    1      cup           crab meat
 
 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.
 
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 Serving Ideas : Serve over rice.

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