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| What You Need: |
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1 slice each of 4 varieties of fish
2 dozen mussels
¼ bay leaf
¼ teaspoon fresh ground pepper
Salt
8 oysters
2 tablespoons lemon juice
2 onions, sliced
½ garlic clove, minced
¼ pound butter
¼ pound ham, chopped
1 large tomato
6 sorrel leaves, minced (optional)
1 small eel, skinned and sliced
8 shrimps (shelled)
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| How To Cook: |
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1. Slowly fry the onions and garlic in the butter in a saucepan without browning; add the ham and fry, then the tomato.
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2. Add the sorrel, eel, shrimps and fish and turn them in the mixture, shaking the pan, until they are heated through.
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3. Meanwhile, steam the mussels open, and remove from the shells.
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4. Add sufficient boiling water to the liquid left in the mussel saucepan to make 1¼ quarts; drop in the mussels and cook for 15 minutes.
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5. Strain the liquid and pour it over the frying fish mixture; add the bay leaf, pepper and salt, then place over a low heat and simmer for 10 minutes.
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6. Add the oysters with their liquor, and simmer until they crinkle.
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7. Add the lemon juice and serve, putting a little of each fish and sea food in each serving. (The mussels are discarded.)
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