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Creole Bouillabaisse

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Submitted by sherz

Creole Bouillabaisse recipe

YIELD

12 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 453.6
POUND G FISH FILLETS
fresh
1 473
PINT ML OYSTERS
fresh *
1 453.6
POUND G SHRIMP
peeled, deveined
¼ 59
CUP ML VEGETABLE OIL
¼ 59
1 237
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
2 2
CLOVES CLOVES GARLIC
minced
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped
2 2
CANS CANS CHICKEN BROTH
(13 ounces each) *
1 ¾ 1.8
POUNDS CANNED POUNDS CANNED TOMATOES
undrained, cut up
1 237
CUP ML WHITE WINE
dry *
1 15
TABLESPOON ML LEMON JUICE
fresh
1 1
EACH BAY LEAVES *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CAYENNE PEPPER

Directions

In large boiler pot over medium heat, melt margarine.

To prepare roux, slowly blend in flour and stir constantly until mixture is light brown.

Add onions, celery, garlic and parsley and continue stirring until vegetables are tender.

Gradually stir in chicken broth.

Add remaining ingredients except seafood.

Bring to a boil, then simmer for 10 minutes.

Add fish and oysters and simmer for 5 minutes.

Add shrimp and cook for 5 minutes more or until all seafood is done.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 166 34% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 239mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 38g
Vitamin A 16% Vitamin C 22%
Calcium 4% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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