Seafood Bouillabaisse
By: Andie Mitchell
Published: Saturday, February 13, 2010 - 2:20pm

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

1 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.