|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), mashed|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, chopped (About 1 1/2 Cups)|
|Tomatoes||2 Large, peeled and chopped|
|Raw shrimp||1 Pound, peeled and deveined, chopped if shrimp are medium sized or bigger|
|Fish stock||3 Quart|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Crushed bay leaves||1⁄2 Teaspoon|
|Sweet basil||1⁄4 Teaspoon|
|Thyme leaves||1⁄4 Teaspoon|
|Sauterne wine||1 Cup (16 tbs)|
Melt butter in a large heavy pot over medium-high heat.
Stir and saute the onions, garlic, bell pepper, and celery 4 to 5 minutes to soften and release flavors.
Add the mushrooms and saute 3 or 4 minutes longer.
Finally, add the chopped tomatoes and shrimp.
Pour in the fish stock; add all herbs and spices.
Bring to a boil, then reduce heat to low and simmer 1 1/2 hours, uncovered.