|Olive oil||2 Tablespoon|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Garlic||1 Clove (5 gm), minced|
|Fish stock/Clam juice||4 Cup (64 tbs)|
|Canned tomatoes||10 Ounce|
|White wine||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Whole bay leaf||1|
|Cayenne pepper||1⁄4 Teaspoon|
|Fish fillets||2 Pound, cut in to 1 inch chunks|
|Shrimp||1 Pound, peeled and deveined|
|Crab meat||1 Cup (16 tbs) (Fresh / Canned)|
1. Melt butter with olive oil in a large pot. Saute onion, celery, and garlic until vegetables are tender.
2. Stir fish stock or clam juice, stock, tomatoes, wine, lemon juice, herbs, and seasonings. Simmer on low heat for 20 minutes.
3. Add fish and cook for 10 minutes. Add shrimp and crab meat; cook 5 more minutes. Serve hot.