Real Recipes From Real Home Cooks ®

creole bouillabaisse

(1 rating)
Recipe by
Mary Stroud
Ada, OK

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

(1 rating)
yield 8 to 10
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For creole bouillabaisse

  • 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
    chicken broth 13 oz each
  • 1 can
    28 oz chopped tomatoes undrained
  • 1 c
    dry white wine
  • 1 Tbsp
    lemon juice
  • 1
    bay leaf
  • 1/4 tsp
  • 1/4 tsp
    cayenne pepper

How To Make creole bouillabaisse

  • 1
    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.
  • 2
    Add the onions, celery, garlic and parsley and continue stirring until the vegetables are tender.
  • 3
    Gradually stir in chicken broth and add remaining ingredients except the seafoods.
  • 4
    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.
  • 5
    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.