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Creole bouillabaisse

Creole bouillabaisse
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1/2 tsp
  • flour - 1/2 c
  • butter - 2 Tbsp
  • water - 5 c
  • lemon juice - 1 Tbsp
  • chopped celery - 1/2 c
  • chopped onions - 1 c
  • dry white wine - 1/2 c
  • olive oil - 2 Tbsp
  • chopped parsley - 2 Tbsp
  • minced garlic - 1 item
  • bay leaves - 2 item
  • cayenne pepper - 1/4 tsp
  • saffron - 1/4 tsp
  • fish fillets - 1 lb
  • can crabmeat - 1 1/2
  • oysters - 1 pt
  • raw shrimp - 1/2 lb
  • can tomatoes, cut - 1 item

How to make creole bouillabaisse:

Cut fish into cubes. In Dutch oven, melt butter. Add olive oil. Blend in flour. Cook, stirring constantly, until light brown. Add onions, celery and garlic. Cook until onions begin to brown. Gradually stir in water. Add tomatoes, wine, parsley, lemon juice, bay leaf, salt, saffron, pepper and 1/4 of the fish. Bring to a boil. Simmer 20 minutes. Add remaining fish and cook 5 to 8 minutes. Add shrimp, oysters and crabmeat. Cook another 5 minutes or until fish is done.

Recipe categories: American, Southern u.s., Creole.

Rating:
Creole bouillabaisse
3.1
Average rating: 3.1 of 5, total votes: 8
Cook. Time: PT45M
Total Time: PT45M


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