Catfish and shrimp soup, Louisiana-style.

Catfish and Shrimp Soup

2 tablespoons olive oil
2 cups chopped onions
2 garlic cloves, crushed
1 (28-ounce) can whole tomatoes
3 tablespoons tomato paste
1 bay leaf
4 cups water
1 cup dry white wine
1 cup clam juice
1/2 pound shrimp
1 pound catfish, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. In a large kettle, heat olive oil. Saute chopped onions and crushed garlic cloves until the onions are transparent. Add whole tomatoes, tomato paste, and bay leaf. Cover and simmer for 25 minutes.
2. Add water, white wine, and clam juice. Simmer uncovered for 45 minutes.
3. Add cleaned shrimp, diced catfish, salt, and pepper. Cook for 10 minutes, or until the catfish flakes easily. Remove the bay leaf before serving.

Makes 8 servings.