2 pounds red fish and/or red snapper fillets (or other mild, firm-
fleshed fish), cut into 2 inch pieces
salt and pepper
1/4 cup olive oil
1 large onion, chopped
3 large cloves of garlic, minced
2 tablespoons all-purpose flour
1 can (16-ounce) diced tomatoes
4 cups fish stock or water
4 sprigs fresh thyme or 1/2 teaspoon dried leaves
2 bay leaves
1/2 teaspoon cayenne pepper
1 pinch saffron
3 to 4 small crabs, cleaned and broken in half, or 3/4 cup fresh
1/2 pound fresh shrimp, peeled and deveined
1/2 pound peeled crawfish tails
1 can (10-ounce) fresh shucked oysters, with liquid (optional)
2 tablespoons finely chopped parsley
3 to 4 cups of cooked rice
Season fish with salt and pepper; set aside.
Heat oil in a large heavy skillet or Dutch oven over medium heat.
Stir in onion and garlic, place fish fillet on top in single layer;
cover and cook 5 minutes. Remove fish and set aside.
Sprinkle flour over onion and stir until completely blended in. Add
tomatoes, fish stock, thyme, bay leaves, cayenne pepper, saffron and
salt to taste. If using whole crabs, add now and bring to a boil;
reduce heat and simmer 5 minutes. Gently stir in crabmeat (if using
instead of whole crabs), oysters, fish and parsley. Cook just until
edges of oysters curl and fish is heated through; do not overcook.
Ladle into warm bowls and top with rice. Sprinkle bowl rims with
additional chopped parsley and garnish with sprigs of thyme, if