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Bouillabaisse Louisiane

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  Red snapper fillets 2 Pound (Fresh / Frozen)
  Snipped parsley 3 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Bay leaf 1 , crumbled
  Dried thyme 3⁄4 Teaspoon, crushed
  Salt 1⁄2 Teaspoon
  Ground allspice 1⁄4 Teaspoon
  Cooking oil 1 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Cooking oil 1 Tablespoon
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Lemon 1⁄2 , sliced
  Instant chicken bouillon granules 1 Teaspoon
  Ground hot red pepper 1⁄4 Teaspoon
  Ground saffron 1⁄8 Teaspoon
  Hot cooked rice 2 Cup (32 tbs)

Thaw frozen fish.
Cut fish into six portions.
Pat dry on paper toweling Mix parsley, garlic, bay leaf, thyme and allspice.
Stir in 1 teaspoon oil .
Spread mixture over top of each fillet; set aside.
In large skillet cook onion in 1 tablespoon oil till tender Stir in tomatoes, lemon slices, bouillon granules, red pepper, and saffron.
Bring to boiling.
Add fish; cover.
Reduce heat.
Poach till fish flakes easily, about 10 minutes.
Remove lemon slices; serve in bowls over hot cooked rice.

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