Fishing Directories

Serves 8 - 10
1 package frozen scallops
2 pounds fresh or frozen amberjack fillets
1 pound fresh or frozen raw shrimp
1 (12-ounce) can oysters (or fresh, if available)
1 cup chopped onion
1 clove garlic, finely chopped
1/2 cup butter or olive oil
3 tablespoons all-purpose flour
1 cup coarsely chopped fresh or canned tomatoes
2 cups fish stock or water
1 cup tomato juice
1/2 cup sherry
1/2 lemon, sliced
2 teaspoons salt
1/8 teaspoon cayenne pepper
1/3 teaspoon leaf thyme
3 whole allspice
1 small bay leaf
Pinch of saffron (optional)

Thaw all frozen seafood. Skin fillets and cut into large chunks. Peel, de-vein and wash shrimp. Set aside all seafood. Sauté onion and garlic in butter in large Dutch oven or stockpot over medium-high heat until tender. Blend in flour. Cook, stirring, until browned. Add all remaining ingredients (tomatoes, fish stock, tomato juice, sherry, lemon, salt, cayenne, thyme, allspice, bay leaf and saffron). Reduce heat and simmer gently for 30 minutes, stirring occasionally. When flavors are well blended, add all seafood (scallops, snapper, shrimp and oysters). Simmer gently 15 to 20 minutes or until shrimp are tender and chunks of fish flake easily. Serve with crusty French bread.