|Halibut steak||2 Pound (Deveined)|
|Onions||2 Medium, sliced|
|Olive oil||3 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Peeled shrimp||1 Pound|
|Oysters||1 Cup (16 tbs)|
|Tomatoes||1 Cup (16 tbs), cut up|
|Lemon juice||1 Tablespoon|
|Canned pitted california ripe olives||1 2⁄3 Cup (26.67 tbs)|
Cut halibut into large pieces, removing skin and bones.
Combine carrot, 4 cups water, bay leaf, salt and pepper in saucepan; heat to boiling point.
Add halibut; reduce heat.
Simmer for 10 minutes.
Remove halibut, carrot and bay leaf.
Saute onions in oil until tender but not browned.
Stir in flour.
Strain stock; stir into onion mixture gradually.
Cook, stirring constantly, until thickened.
Add shrimp; simmer for 5 minutes.
Add oysters with liquor, tomatoes, lemon juice, olives and halibut; heat together for 5 minutes.
Add parsley just before serving.
Yield: 3 quarts.