Preparation / Directions:
Heat the oil in a skillet and add 1/4 cup oil, celery, carrot, tomato, onion, parsley, and apple. Cook over moderately high heat, tossing continuously for 3 minutes.
Add bay leaves, salt, pepper and curry. Continue cooking for 4 minutes.
Add hot fish stock and bring to a boil. Reduce heat and simmer for 30 minutes.
Add dissolved arrowroot. Strain into another saucepan, then add the claws and pineapple juice. Simmer for 3 minutes, correct seasoning with salt and pepper, and serve.
Source: Great Chefs of New Orleans, Tele-record Productions