Total Steps
8
Ingredients
19
Tools Needed
2
Related Article
http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/Ingredients
- 1 cup crab meat
- 1 pound shrimp, peeled and deveined
- 1 pint oysters
- 2 pound fish fillets, cut in 1-½ inch chunks
- 1 teaspoon saffron
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 whole bay leaf
- 2 tablespoons parsley
- 1 tablespoon lemon juice
- 1 cup white wine
- 12 ounce canned tomatoes
- 4 cup fish stock or clam juice(optional)
- 1 clove garlic, minced
- 1 cup celery, chopped
- 1 cup onion, chopped
- 0.25 cup flour
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
1
Step 1
Melt butter and olive oil in a large pot.
2
Step 2
until tender
Sauté the chopped onion, chopped celery, and minced garlic until the vegetables are tender.
3
Step 3
about 1 minute
Sprinkle with flour, then stir and cook until light brown.
4
Step 4
Gradually stir in the fish stock (or clam juice) and the reserved oyster liquid.
5
Step 5
Add the canned tomatoes, white wine, lemon juice, bay leaf, parsley, saffron, cayenne pepper, and salt.
6
Step 6
1 hour
Simmer on low heat.
7
Step 7
10 minutes
Add the fish fillets and cook.
8
Step 8
5 minutes
Add the shrimp, oysters, and crab meat; cook.
Tools & Equipment
large pot
stirring spoon