1 lb. fresh fish fillets (cut in 1 1/2 inch chunks)
1/2 lb. fresh 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
3 1/2 c. water
1 lg. (1 lb. 12 oz.) can tomatoes, undrained, cut up
1 c. dry white wine
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 bay leaf
1/2 tsp. cayenne pepper

In large boiler pot, melt butter and add olive oil. Slowly blend in flour, stirring constantly until mixture is light brown. Add onion, celery and garlic and continue stirring until vegetables are tender.

Gradually stir in water. Add remaining ingredients except seafood. Bring to a boil, simmer 45 minutes. Add fish and simmer 10 minutes more. Add shrimp and cook 5 minutes more. Makes 8 servings.