1 lb. red drum fillets or other fish fillets, fresh or frozen
1 lb. sea trout fillets or other fish fillets, fresh or frozen
1/2 lb. raw, peeled, cleaned shrimp, fresh or frozen
1 pt. shucked oysters, fresh or frozen
1 (6 1/2 oz.) can crab meat, drained
2 tbsp. butter
2 tbsp. salad oil
1 c. chopped onion
1/2 c. chopped celery
1 clove garlic, minced
1/4 c. flour
5 c. water
1 (1 lb.) can tomatoes
1/2 c. dry white wine
2 tbsp. chopped parsley
1 tbsp. lemon juice
1 bay leaf
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. saffron (optional)

Thaw frozen fillets and shellfish. Skin fillets and cut into chunks. In a 4 to 5-quart Dutch oven, heat butter and oil. Add onion, celery, and garlic; cook until tender. Add flour and cook, stirring constantly, until lightly browned. Gradually stir in water.

Add remaining ingredients and approximately 1/4 of the fish. Cover and simmer for 20 minutes. Add remaining fish and cook 5 to 8 minutes longer. Add shrimp, oysters, and crab meat. Cook another 3 to 5 minutes. Makes 6 to 8 servings.