Yield: 6 servings

Measure Ingredient
2 mediums Carrot; sliced
2 \N Onions; sliced
6 \N Celery stalk; sliced
2 \N Leeks (white only); sliced
2 \N Fennel roots (if available), sliced
4 tablespoons Butter
2 tablespoons Tomato paste
1 cup Brandy
2 cups White wine
3 \N Tomato, fresh; seeded & peeled
½ teaspoon Garlic; finely chopped
\N \N ISBN 0-671-70817-1 ]
\N \N <Posted by Fred Peters>
1 pinch Saffron; presoaked
3 quarts Court bouillon
1 pounds Shrimp
1 pounds Fish fillet, skinless, boneless (cut into 1\" pieces)
6 \N Oyster; freshly shucked
6 mediums Lobster tails (meat only)
6 \N Mussels (in the shell)
¾ cup Crabmeat, lump, fresh
\N \N Parsley, fresh; chopped
\N \N Garlic croutons

Saute the sliced vegetables in butter until glazy looking. Add the tomato paste, saute; flame with the brandy. Extinguish the flames with the white wine. Add the tomatoes, garlic and saffron. Add the fish broth. Cook until the vegetables are done.

In a large pot, separately saute in butter, the shrimp, fish, lobster tail meat and the mussels in shell. Add the fish broth. Cook until the fish is done, approximately 15 to 20 minutes. Reduce the heat and cook for 10 minutes more. Correct the seasoning and wine to taste.

Top each serving with fresh lump crabmeat and chopped parsley, Serve garlic croutons with the soup.

: {Courtesy of Riverwalk} : [ The Legends of Louisisna Cookbook; Sheila Ainbinder; Submitted By SAM WARING On 03-31-95

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