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1 pound Fish, Fillets
20 Oysters, Fresh
1 pound Shrimp, Peeled & Deveined
4 tablespoon Oil
4 tablespoon Flour
1 cup Onions, Chopped
½ cup Celery, Chopped
2 Garlic Cloves, Minced
4 tablespoon Parsley, Chopped
1 2/3 pound Chicken Broth
1¾ pound Tomatoes, Undrained
1 cup White Wine, Dry
1 tablespoon Lemon Juice, Fresh
1 Bay Leaf
¼ teaspoon Salt
¼ teaspoon Cayenne Pepper
Heat oil in large boiler pot over medium heat.
To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onions, celery, garlic and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer 5 minutes. Add shrimp and cook 5 minutes more or until all seafood is done.
20 Oysters, Fresh
1 pound Shrimp, Peeled & Deveined
4 tablespoon Oil
4 tablespoon Flour
1 cup Onions, Chopped
½ cup Celery, Chopped
2 Garlic Cloves, Minced
4 tablespoon Parsley, Chopped
1 2/3 pound Chicken Broth
1¾ pound Tomatoes, Undrained
1 cup White Wine, Dry
1 tablespoon Lemon Juice, Fresh
1 Bay Leaf
¼ teaspoon Salt
¼ teaspoon Cayenne Pepper
Heat oil in large boiler pot over medium heat.
To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onions, celery, garlic and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer 5 minutes. Add shrimp and cook 5 minutes more or until all seafood is done.
