1 lb. fresh fish fillets, cut in 1 1/2 inch chunks
1/2 pt. fresh oysters
1/2 lb. shrimp, peeled and deveined
2 tbsp. butter
2 tbsp. olive oil
1/4 c. flour
1 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
4 c. fish stock or water
1 (1 lb. 12 oz.) can tomatoes, undrained, cut up
1/2 c. dry white wine
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 bay leaf
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. saffron (optional)

In large boiler pot over medium heat, melt butter and add olive oil. Prepare roux by slowly blending in flour, stirring constantly until mixture is light brown. Add onion, celery, and garlic and continue stirring until vegetables are tender.

Gradually stir in fish stock or water. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and simmer 10 minutes more. Add shrimp and oysters and cook for 5 minutes more or until all seafood is done. Makes 8 servings.