creole bouillabaisse
(1 rating)
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This hearty soup will warm your heart on those cold winter nights. It is easy and so delicious with a salad and warm rolls.
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(1 rating)
yield
8 to 10
prep time
30 Min
cook time
1 Hr
method
Stove Top
Ingredients For creole bouillabaisse
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1 lbfresh fish fillets (cut into chunks)
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1 ptfresh oysters
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1 lbfresh shrimp peeled and devained
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1/4 cmargarine or oil
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1/4 call purpose flour
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1 cchopped onion
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1/2 cchopped celery
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2 cloveminced garlic
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1/4 cchopped fresh parsley
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2 canchicken broth 13 oz each
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1 can28 oz chopped tomatoes undrained
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1 cdry white wine
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1 Tbsplemon juice
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1bay leaf
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1/4 tspsalt
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1/4 tspcayenne pepper
How To Make creole bouillabaisse
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1In 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.
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2Add the onions, celery, garlic and parsley and continue stirring until the vegetables are tender.
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3Gradually stir in chicken broth and add remaining ingredients except the seafoods.
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4Bring to a boil and then reduce heat to simmer for 10 minutes. Add the fish and oysters and simmer for an additional 5 minutes.
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5Add 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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