Creole Bouillabaisse

Mary Stroud


This hearty soup will warm your heart on those cold winter nights. It is easy and so delicious with a salad and warm rolls.

pinch tips: How to Poach an Egg


8 to 10


30 Min


1 Hr


Stove Top


1 lb
fresh fish fillets (cut into chunks)
1 pt
fresh oysters
1 lb
fresh shrimp peeled and devained
1/4 c
margarine or oil
1/4 c
all purpose flour
1 c
chopped onion
1/2 c
chopped celery
2 clove
minced garlic
1/4 c
chopped fresh parsley
2 can(s)
chicken broth 13 oz each
1 can(s)
28 oz chopped tomatoes undrained
1 c
dry white wine
1 Tbsp
lemon juice
bay leaf
1/4 tsp
1/4 tsp
cayenne pepper

Directions Step-By-Step

In a large soup pot, over medium heat, melt the margarine. Add the flour to margarine and stir until the flour is light brown. This is the roux which is the base for the soup.
Add the onions, celery, garlic and parsley and continue stirring until the vegetables are tender.
Gradually stir in chicken broth and add remaining ingredients except the seafoods.
Bring to a boil and then reduce heat to simmer for 10 minutes. Add the fish and oysters and simmer for an additional 5 minutes.
Add the shrimp and cook for an additional 5 minutes or until all seafood is firm and cooked through. Cook on low heat for an additional 40 minutes. Serve with a salad and warm rolls.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, Healthy