1 lb. fresh fish filets, cut in 1 1/2 inch chunks
1 pt. fresh shrimp, peeled & deveined
1/4 c. butter or vegetable oil
1/4 c. flour
1 c. onions, chopped
1/2 c. celery, chopped
2 cloves garlic
2 (13 oz.) cans chicken broth
1 (1 lb., 12 oz.) can tomatoes, undrained, cut up
1 c. dry white wine
1 tbsp. fresh lemon juice
1 bay leaf
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 pt. fresh oysters (optional)
1/4 c. fresh parsley, chopped

In large boiler pot over medium heat, melt butter. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onions, celery, garlic, and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients, except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 more minutes until all seafood is done. Makes 8 servings.