Creole Bouillabaisse
Creole Bouillabaisse recipe
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
fresh |
|
| 1 | pint |
oysters
fresh |
*
|
| 1 | pound |
shrimp
peeled, deveined |
|
| ¼ | cup |
vegetable oil
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | cloves |
garlic
minced |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
| 2 | cans |
chicken broth
(13 ounces each) |
*
|
| 1 ¾ | pounds canned |
tomatoes
undrained, cut up |
|
| 1 | cup |
white wine
dry |
*
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 1 |
bay leaves
|
*
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
fresh |
|
| 473 | ml |
oysters
fresh |
*
|
| 453.6 | g |
shrimp
peeled, deveined |
|
| 59 | ml |
vegetable oil
|
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 2 | cans |
chicken broth
(13 ounces each) |
*
|
| 1.8 | pounds canned |
tomatoes
undrained, cut up |
|
| 237 | ml |
white wine
dry |
*
|
| 15 | ml |
lemon juice
fresh |
|
| 1 | each |
bay leaves
|
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | 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.
