Crockpot Hungarian Goulash

INGREDIENTS:

1 lb Fresh fish fillets * 1 cn (1lb 12oz) tomatoes #
1/2 pt Fresh oysters 1/2 c Dry white wine
1/2 lb Fresh rock shrimp ** 2 tb Chopped parsley
1/2 c Margarine *** 1 tb Lemon juice
1/4 c Flour 1 Bay leaf
1 c Chopped onion 1/2 ts Salt
1/2 c Chopped celery 1/4 ts Cayenne pepper
1 Clove garlic 1/4 ts Saffron (optional)
2 cn (13oz ea) chicken broth

* cut in 1 1/2 inch chunks ** or other shrimp, peeled and deveined *** or butter or cooking oil # undrained, cut up ====================================================================== ===

In a large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onion, celery and garlic and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done.

Marine Advisory Service -
Texas A&M University

Note: This soup is very good made with fish fillets only.