Creole Bouillabaisse

Creole Bouillabaisse Recipe

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

Course/Dish: Fish Soups
Other Tag: Quick & Easy

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