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
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
bay leaf
1/4 tsp
1/4 tsp
cayenne pepper

How to Make Creole Bouillabaisse


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