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Creole Bouillabaisse

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  Red snapper fillets 1 Pound
  Redfish fillets 1 Pound
  Parsley 2 Teaspoon, minced
  Thyme 3⁄4 Teaspoon
  Allspice 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaves 2 , crushed
  Garlic 1 Clove (5 gm), finely minced/ crushed in a garlic press
  Olive oil 2 Tablespoon
  Onion 1 Large, chopped
  White wine 1 Cup (16 tbs)
  Ripe tomatoes 3 Large, peeled and cut in 1/4 inch slices
  Lemon slices 4
  Fish stock/Hot water 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Cayenne pepper 1 Dash
  Saffron 1 Pinch
  Toasted buttered bread slices 6

1. Thoroughly rub into fish fillets a mixture of parsley, salt, thyme, allspice, pepper, bay leaf, and garlic. Set fillets aside.
2. Heat olive oil in a large skillet over low heat; add onion and fillets. Cover and cook over low heat 10 minutes, turning fillets once.
3. Remove fish fillets from skillet; set aside and keep warm. Pour wine into skillet, stirring well; add tomato slices and bring to boiling. Add lemon slices, hot fish stock, salt, pepper, and cayenne pepper. Simmer about 25 minutes, or until liquid is reduced by almost one half.
4. Add fish fillets to skillet and continue cooking 5 minutes longer.
5. Meanwhile, blend several tablespoons of the liquid in which the fish is cooking with saffron. When fish has cooked 5 minutes, spread saffron mixture over fillets. Remove fillets from liquid and place on buttered toast. Pour liquid over fish.

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Creole Bouillabaisse Recipe