1 (3-5 lb.) red fish, sliced in 2 inch strips
3 onions, finely chopped
2 bell peppers, finely chopped
4 sticks celery, finely chopped
1 can tomatoes, chopped
2 c. fish stock
6 crabs, par-boiled, cleaned and halved
1 pt. oysters
1 lb. shrimp
1 lb. crab meat
1/2 c. onion tops, chopped
1/4 c. parsley
Lemon

In a large heavy soup pot make layers of chopped vegetable, then fish meat and repeat layers until all is used up. Set on low heat and begin cooking covered for at least 1/2 hour. Add tomatoes and stock, continue cooking covered for 1 hour. Occasionally shake or twist pot to blend ingredients but NEVER NEVER STIR. Add crab halves, cover and cook for 1/2 hour longer, then add the last 5 ingredients. Cook for 30 minutes more. Squeeze juice from one lemon over top of pot. Serve over rice in soup bowls. Serves 6-8.

Stock: Boil fish head and bones with carrot stick, celery stick, bouquet garni for 1 hour. Strain and reserve.