creole bouillabaisse

(1 rating)
(1 rating)

Ingredients For creole bouillabaisse

  • 1 lb
    fresh fish filets
  • 1/4 tsp
    salt
  • 1
    bay leaf
  • 1 Tbsp
    lemon juice
  • 1 c
    white wine, dry
  • 1.75 lb
    tomatoes, undrained and cut up
  • 26 oz
    chicken broth
  • 1/4 c
    parsley, fresh and chopped
  • 2
    garlic cloves, minced
  • 1/2 c
    celery, chopped
  • 1 c
    onions, chopped
  • 1/4 c
    flour
  • 1/4 c
    butter
  • 1 lb
    shrimp, peeled and deveined
  • 1 pt
    oysters
  • 1/4 tsp
    cayenne pepper

How To Make creole bouillabaisse

  • 1
    In large boiler pot over medium heat, melt butter.
  • 2
    To prepare roux, slowly blend in flour and stir constantly until mixture is light brown.
  • 3
    Add onions, celery, garlic and parsley and continue stirring until vegetables are tender.
  • 4
    Gradually stir in chicken broth.
  • 5
    Add remaining ingredients except seafood; bring to a boil, then simmer for 10 minutes.
  • 6
    Add fish and oysters and simmer for 5 minutes.
  • 7
    Add shrimp and cook for 5 minutes more or until all seafood is done.

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