2 Tablespoons olive oil
6 cloves garlic, peeled and chopped
2 large onions, peeled and chopped
1 jalapeno pepper, seeded and chopped finely
4 tomatoes, peeled and chopped, juices reserved (canned tomatoes are fine)
1 pound large shrimp, peeled and de-veined
1 pound eel, skinned, or other fish fillets
1 pound potatoes, diced and cooked until tender in fish stock (optional)
1 cup seafood stock
1 cup heavy cream
salt and pepper to taste

Garnish: finely chopped parsley or scallions or pebre sauce.
fish, garlic, tomato

2 lbs cooked shrimp, shelled(15-25)
1 pk (6oz) chicken flavored stuffing mix
1 lg, lightly beaten
1/2 c (1 stick) butter, melted
1 clove garlic, minced
chopped parsley
lemon wedges
fish, egg, garlic, butter

1 (1-pound) loaf crusty country-style white bread
1/4 cup olive oil
4 teaspoons chopped fresh thyme
1 large garlic clove, minced

6 tablespoons (3/4 stick) butter
1 1/2 cups finely chopped onion
1 1/2 cups thinly sliced celery
1 cup finely chopped green bell pepper
1 pound peeled cooked crawfish tails, thawed if frozen
1/2 pound sliced bacon, chopped
1 (1-pound) bag sliced collard greens, coarsely torn
1 3/4 cups low-salt chicken broth or turkey stock, heated, divided
1/3 cup chopped fresh parsley
bread, stuffing, crawfish

1 cup chopped plum tomatoes
1/2 cup chopped peeled avocado
5 tablespoons fresh lime juice
3 tablespoons chopped green onion
3 tablespoons chopped fresh cilantro
3 teaspoons minced jalapeño chilies with seeds

1 pound catfish fillets
2 garlic cloves, minced

4 5- to 6-inch corn or flour tortillas

2 cups thinly sliced curly leaf lettuce
1/4 cup crumbled feta cheese
catfish, tacos, tomato