1/4 c. butter
1 c. chopped onion
2 c. chopped fresh tomato
2 (10 3/4 oz.) cans beef broth
1/2 c. white wine
4 slices lemon
3 whole allspice
1 bay leaf
1 garlic clove
Salt & pepper
1/8 tsp. thyme leaves
6 crabs, cut up
1 dozen clams
1 lb. shrimp
2 lbs. red snapper
1/2 c. grated cheese

Cut fish in large chunks and set aside. In large pot put butter, onion, garlic and saute until tender, not brown. Add rest of ingredients except fish and shell fish. Simmer 30 minutes. Scrub clams under water, add to pot, add shrimp and fish chunks and crabs. Simmer 15 to 20 minutes. Garnish with cheese.