Creole Bouillabaisse

• 1 lb. fish fillets
• 1/2 lb. raw shrimp
• 1 pt. oysters
• 1 (6 1/2 oz.) can crabmeat
• 2 Tbsp. butter
• 2 Tbsp. olive oil
• 1/2 c. flour
• 1 c. chopped onions
• 1/2 tsp. salt
• 1/4 tsp. saffron
• 1/2 c. chopped celery
• 1 minced garlic
• 5 c. water
• 2 bay leaves
• 1 can tomatoes, cut
• 1/2 c. dry white wine
• 2 Tbsp. chopped parsley
• 1 Tbsp. lemon juice
• 1/4 tsp. cayenne pepper

1. Cut fish into cubes.
2. In Dutch oven, melt butter.
3. Add olive oil.
4. Blend in flour.
5. Cook, stirring constantly, until light brown.
6. Add onions, celery and garlic.
7. Cook until onions begin to brown.
8. Gradually stir in water.
9. Add tomatoes, wine, parsley, lemon juice, bay leaf, salt, saffron, pepper and 1/4 of the fish. Bring to a boil.
10. Simmer 20 minutes.
11. Add remaining fish and cook 5 to 8 minutes.
12. Add shrimp, oysters and crabmeat.
13. Cook another 5 minutes or until fish is done.

fish fillets, shrimp, oysters, crabmeat, butter, olive oil, flour, onions, salt, saffron, celery, garlic, water, bay leaves, tomatoes, white wine, parsley, lemon juice, cayenne pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907966 (may not work)