Bouillabaisse Louisiane Recipe
Ingredients
| Red snapper | 2 Pound, frozen | |
| Snipped parsley | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Bay leaf | 1 , crumbled | |
| Dried thyme | 3/4 Teaspoon, crushed | |
| Salt | 1/2 Teaspoon | |
| Ground allspice | 1/4 Teaspoon | |
| Cooking oil | 1 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Cooking oil | 1 Tablespoon | |
| 1 16-ounce can tomatoes, cut up | ||
| Lemon | 1/2 , sliced | |
| 1 teaspoon instant chicken bouillon granules | ||
| 1/4 teaspoon ground hot red pepper | ||
| Saffron | 1/8 Teaspoon | |
| Hot cooked rice | ||
Directions
Thaw frozen fish.
Cut fish into six portions.
Pat dry on paper toweling Mix parsley, garlic, bay leaf, thyme and allspice.
Stir in 1 teaspoon oil .
Spread mixture over top of each fillet; set aside.
In large skillet cook onion in 1 tablespoon oil till tender Stir in tomatoes, lemon slices, bouillon granules, red pepper, and saffron.
Bring to boiling.
Add fish; cover.
Reduce heat.
Poach till fish flakes easily, about 10 minutes.
Remove lemon slices; serve in bowls over hot cooked rice.
Cut fish into six portions.
Pat dry on paper toweling Mix parsley, garlic, bay leaf, thyme and allspice.
Stir in 1 teaspoon oil .
Spread mixture over top of each fillet; set aside.
In large skillet cook onion in 1 tablespoon oil till tender Stir in tomatoes, lemon slices, bouillon granules, red pepper, and saffron.
Bring to boiling.
Add fish; cover.
Reduce heat.
Poach till fish flakes easily, about 10 minutes.
Remove lemon slices; serve in bowls over hot cooked rice.
Chef
