- 4 (1½ pound) cleaned red snapper
- 2 pounds head on shrimp (31-35 count)
- 4 whole bay leaves
- 2 pounds live crawfish
- 12 fresh cleaned crabs
- 1 cup olive oil
- 2 cups chopped onions
- 2 cups chopped celery
- 1 cup chopped red bell pepper
- 4 whole diced tomatoes
- 3/4 cup tomato sauce
- 1/4 cup diced garlic
- 2 medium carrots, diced
- 3 quarts shellfish stock
- 2 cups dry white wine
- 1 tsp dry thyme
- 1 tsp dry basil
- 1 cup sliced green onions
- 1 cup chopped parsley
- salt and cayenne pepper to taste
Pour olive oil into a two-gallon stock pot. Layer the onions, celery,
bell pepper, tomatoes, tomato sauce, garlic, bay leaves, and carrots.
On top of vegetables, layer whole fish, shrimp, crawfish, and crabs.
Place on medium-high heat, cover and steam approximately three to
five minutes. Add shellfish stock, white wine, thyme and basil.
Bring to a low simmer, approximately 190 degrees F, or just below
the boiling point. Top of stock should ripple but not boil. Cook
thirty minutes and remove from heat. Carefully pour off all shellfish
stock, and reserve for soup. Using a spatula remove all seafood.
Peel shrimp, crawfish and crab, then de-bone all meat from the fish.
Bring the stock back to a low boil and add all seafood. Reduce to
a simmer and add green onions and parsley. Season to taste using
salt and cayenne pepper. Serve by placing a generous amount of the
seafood in the center of a soup bowl and ladle over with hot soup.