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Creole Style Bouillabaisse

Ingredients
  Red drum/Other fish fillets 1 Pound
  Sea trout/Other fish fillets 1 Pound
  Peeled deveined raw shrimps 1⁄2 Pound
  Oysters 1 Pint
  Canned crabmeat 6 1⁄2 Ounce, drained, cartilage removed (1 Can)
  Butter/Margarine 2 Tablespoon
  Olive oil 2 Tablespoon
  All purpose flour 1⁄4 Cup (4 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Water 5 Cup (80 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can, Undrained)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chopped parsley 2 Tablespoon
  Lemon juice 1 Tablespoon
  Bay leaf 1
  Salt 1⁄2 Teaspoon
  Saffron 1⁄4 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
Directions

Thaw fish and shellfish if frozen.
Remove skin and bones from fish and cut each fish into equal serving portions.
Melt margarine or butter in a 5 or 6 quart Dutch oven.
Add olive oil and blend in flour.
Cook, stirring constantly, until light brown in color.
Add onion, celery, and garlic.
Cook, stirring constantly, until vegetables begin to brown.
Gradually stir in water.
Add tomatoes, wine, parsley, lemon juice, bay leaf, salt, saffron, cayenne pepper, and about one-fourth of the pieces of fish.
Bring to a boil and simmer for 20 minutes.
Add remaining fish and cook 5 to 8 minutes longer.
Add shrimp, oysters and crab-meat, and cook another 4 or 5 minutes or until all the seafood is properly cooked.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
4

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