Creole Style Bouillabaisse
|Red drum/Other fish fillets||1 Pound|
|Sea trout/Other fish fillets||1 Pound|
|Peeled deveined raw shrimps||1⁄2 Pound|
|Canned crabmeat||6 1⁄2 Ounce, drained, cartilage removed (1 Can)|
|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|
|Cayenne pepper||1⁄4 Teaspoon|
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.