1 lb Fresh fish fillets * 1 cn Tomatoes (1 lb 12 oz)
1/2 pt Fresh oysters 1/2 c Dry white wine
1/2 lb Fresh rock shrimp ** 2 tb Parsley; chopped
1/2 c Margarine *** 1 tb Lemon juice
1/4 c Flour 1 Bay leaf
1 c Onion; chopped 1/2 ts Salt
1/2 c Celery; chopped 1/4 ts Cayenne pepper
1 cl Garlic 1/4 ts Saffron (optional)
2 cn Chicken broth (13 oz ea)
* cut in 1-1/2" chunks
** or other shrimp, peeled and deveined
*** or butter or cooking oil # undrained, cut up
In a large boiler pot over medium heat, melt margarine. To prepare
roux, slowly blend in flour and stir constantly until mixture is
light brown. Add onion, celery and garlic and continue stirring
until vegetables are tender. Gradually stir in chicken broth. Add
remaining ingredients except seafood. Bring to a boil, then simmer
for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add
shrimp and cook for 5 minutes more or until all seafood is done.
Marine Advisory Service - Texas A&M University
Note: This soup is very good made with fish fillets only.
