1. Slowly fry the onions and garlic in the butter in a saucepan without browning; add the ham and fry, then the tomato. 2. Add the sorrel, eel, shrimps and fish and turn them in the mixture, shaking the pan, until they are heated through. 3. Meanwhile, steam the mussels open, and remove from the shells. 4. Add sufficient boiling water to the liquid left in the mussel saucepan to make 1 1/4 quarts; drop in the mussels and cook for 15 minutes. 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. 6. Add the oysters with their liquor, and simmer until they crinkle. 7. Add the lemon juice and serve, putting a little of each fish and seafood in each serving. (The mussels are discarded.). ---------------------------------------------------------------------------
Nutrition
Ingredients
