Jacques Junque

• 3 Tbsp. olive oil
• 1/2 c. onion, chopped
• 1/2 c. green pepper, chopped
• 1 c. shrimp, peeled and deveined
• 1 lb. scallops
• 3 lobster tails, shelled and diced
• 1/2 lb. grouper or other firm fish
• 2 c. oysters
• 2 tsp. marjoram
• 1 tsp. chervil
• 1 tsp. celery seed
• 2 tsp. salt
• 5 to 6 grinds pepper
• 1 c. clam juice
• 2 c. Chablis
• 1 pt. light cream
• 2 tsp. dry mustard
• 2 Tbsp. arrowroot or cornstarch

1. Heat oil in large skillet over medium heat.
2. Saute onion and green pepper.
3. Add seafood and sprinkle with herbs, celery seed, salt and pepper.
4. Add clam juice, wine and cream.
5. Simmer 5 minutes, stirring occasionally.
6. Put mustard and arrowroot in a cup.
7. Add 1/2 cup sauce from pan.
8. Blend and return to pan, stirring until thick.
9. Do not boil.
10. Serve over rice.
11. Makes 10 servings.

olive oil, onion, green pepper, shrimp, scallops, lobster, grouper, oysters, marjoram, chervil, celery, salt, pepper, clam juice, chablis, light cream, dry mustard, arrowroot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192534 (may not work)