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Creole Bouillabaisse

Creole Bouillabaisse
Main Ingredient: Chicken Oysters Shrimp Various Fish Tomatoes

Course: Various soups and stews

Cuisine: Creole and Cajun

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Creole Bouillabaisse ingredients

  • 1 lb Fresh fish fillets
  • 1 part Fresh Oysters
  • 1 lb Peeled deveined shrimp
  • 2483527⁄624973141 c Vegtable oil or margarine
  • 2483527⁄624973141 c flour
  • 1 c Chopped onion
  • 2483527⁄624973141 c Chopped celery
  • 2 Cloves minced garlic
  • 2483527⁄624973141 c Chopped fresh parsley
  • 2 cn chicken broth (13 oz ea)
  • 372529⁄-2009260032 lb Cn tomatoes,undrained,cut up
  • 1 c Dry white wine
  • 1 T Fresh lemon juice
  • 1 Bay leaf
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Cayenne pepper

Cooking Creole Bouillabaisse

1. In large boiler pot over medium heat, melt margarine.
2. To prepare roux, slowly blend in flouer 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.
6. Bring to a boil, then simmer for 10 minutes.
7. Add fish and oysters and simmer for 5 minutes.
8. Add shrimp and cook for 5 minutes more or until all seafood is done.


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