New Orleans Bouillabaisse

• 1 cup minced white onion
• 1/2 cup chopped shallots
• 1 teaspoon minced garlic
• 1/2 cup butter or margarine
• 2 (12-ounce) containers Standard oysters, drained
• 1 cup medium shrimp, peeled and deveined
• 1/2 cup fresh chopped lobster
• 1/2 cup fresh crayfish tails, peeled
• 1 tablespoon all-purpose flour
• 2 cups fish stock
• 1 (14-ounce) can whole tomatoes
• 1 teaspoon salt
• 1/2 teaspoon red pepper
• Pinch of powdered saffron
• 1 (4- to 5-pound) redfish, filleted into 6 equal portions

1. Saute onion, shallots, and garlic in butter in a large skillet until tender; add oysters, shrimp, lobster, and crayfish. Cook over medium heat 5 minutes, stirring frequently. Stir in flour, and continue cooking 5 minutes. Add fish stock, tomatoes, salt, and pepper; cook over medium heat 20 minutes, stirring frequently. Stir in saffron; simmer 5 minutes.
2. Place redfish in a 13- x 9- x 2- inch baking dish. Bake at 350u0b0 for 20 minutes or until fish flakes easily when tested with a fork. Place each fillet in an individual serving bowl; pour hot seafood mixture over each fillet.

white onion, shallots, garlic, butter, containers, shrimp, lobster, crayfish tails, flour, fish stock, tomatoes, salt, red pepper, powdered saffron, redfish

Taken from www.myrecipes.com/recipe/new-orleans-bouillabaisse (may not work)