Gulf Shrimp, Crab, and Oyster Stew Lee Bailey's Long Weekends Yield: Serves 6 Fish Base 1¼ lbs. onions, coarsely chopped ¼ cup olive oil ¼ lb. garlic, peeled, cloves left whole 3 lbs. fresh tomatoes, seeded and chopped 1½ tsp. dried thyme 1½ tsp. dried oregano 1 Tbsp. dried basil 2 bay leaves, crumbled Pinch of saffron 4 cups fish stock, oyster water, or bottled clam juice Assembly 3 Tbsp. olive oil 1 Tbsp. minced garlic 1 lb. peeled and deveined raw shrimp 1 lb. shucked oysters 1 lb. crab meat, picked over l leek, white part only, cut into thin julienne (optional) 1 small carrot, cut into thin julienne (optional) ½ red bell pepper, cut into thin julienne (optional) ½ yellow bell pepper, cut into thin julienne (optional) Peel of 1 lemon in long strips (optional) To make the fish base: In a large skillet, sauté the onions in the olive oil until quite soft, about 8 to 10 minutes. Add all other ingredients except stock and salt. Cover, bring to a simmer, and cook 20 minutes. Add stock and bring to a boil, turn back heat, and simmer another 20 to 30 minutes. Puree the mixture, then strain it, pressing out as much liquid as possible. Add salt. To complete the stew: Heat 2 tablespoons of the oil in a deep saucepan and cook garlic over medium heat until wilted and beginning to brown, about 4 minutes. Add shrimp. Cook for 1 minute and add the fish base. Simmer 3 to 4 minutes. Add oysters and crab meat. Cook for another 1 to 2 minutes until oysters begin to curl. This makes a very thick stew, which could be thinned out with more liquid (water or fish stock) if desired. Meanwhile, heat the remaining tablespoon of oil in a small skillet and sauté the julienned garnish vegetables until barely wilted, about 3 minutes. Serve stew in large bowls garnished with the julienned vegetables and the lemon zest.

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