1 lb. fresh fish fillets, cut into 1 1/2" chunks
1/2 pt. fresh oysters
1/2 lb. shrimp, peeled & 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
Salt & Pepper to taste
bay leaf
4 c. fish stock
1 (16 oz.) can tomatoes, drained & cut up
1/2 c. dry white wine
2 tbsp. chopped parsley
1 tbsp. lemon juice

In a large pot over medium heat, melt butter and olive oil. Prepare roux by slowly blending in flour, stirring constantly until mixture is light brown. Add onion, celery and garlic. Stir until tender. Gradually stir in the fish stock. Add remaining ingredients except seafood. Bring to a boil and simmer for 10 minutes. Add shrimp, oysters and fish and cook for 10 minutes. Fish stock may be made by boiling the shells taken from the shrimp.