Louisiana Bouillabaisse

Yield:	8 Servings
Categories:	Soups

2 1/2	lb	Firm-fleshed fish (black bass; gaspergou); or whole pan fish (perch or bream; etc.)
		Salt and pepper
1	c	Chopped onions
1/2	c	Chopped onion tops
2	tb	Finely cut garlic
1	c	Chopped celery
1/4	c	Chopped parsley
1 1/4	c	Cooked tomatoes
2	tb	Freshly squeezed lemon juice
2	tb	Worcestershire sauce
2	tb	All-purpose flour
1 1/2	lb	Cleaned shrimp
1	lb	Crabmeat