INGREDIENTS:

2 Tbs. Unsalted Butter
2 Tbs. Olive oil
¼ Cup of All-purpose flour
1 Small Yellow Onion; diced
4 Stalks Celery; diced
2 Clove of Garlic; chopped
4 Cups of Shellfish Stock
8 Each Roma Tomatoes; diced
½ Cup White wine
1 Tbs. Lemon juice
¼ Bunch of Parsley; chopped
½ tsp. Cayenne Pepper
½ tsp. Saffron
2 Bay leaves
Salt and Pepper to taste
2# White fish fillets; cut into 1-1/2" chunks
½# Shrimp; peeled and deveined
1 Cup of Crab meat

DIRECTIONS:

1. Melt butter and oil in a large stock pot and sauté the onion, celery and garlic until soft and fragrant, add tomatoes and cook for about
2. Sprinkle with flour and stir in and cook until the butter is browned and nutty. Add the shellfish stock, lemon juice, wine and herbs and simmer for about 1 hour on low heat. Then add the fish and cook for another 10 minutes. Add shrimp and crab and cook for 5 minutes more. Serve warm.