Seafood Bouillabaisse

Photo: flickr user revjim5000

Ingredients

2 tablespoons butter

2 tablespoons olive oil

1/4 cup flour

1 cup onion -- chopped

1 cup celery -- chopped

1 clv garlic -- minced

4 cups fish stock or clam juice

12 ounces tomatoes -- canned

1 cup white wine

1 tablespoon lemon juice

2 tablespoons parsley

1 whl bay leaf

1 teaspoon salt

1/2 teaspoon cayenne pepper

1 teaspoon saffron

2 pounds fish fillets -- cut in 1-½" chunk

1 pint oysters -- reserve liquid

1 pound shrimp -- peeled and deveined

1 cup crab meat

Preparation

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, about 1 minute. 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.