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Creole Style Bouillabaisse Recipe
|Red drum/Other fish fillets||1 Pound|
|Sea trout/Other fish fillets||1 Pound|
|Peeled deveined raw shrimps||1⁄2 Pound|
|Canned crabmeat||6 1⁄2 Ounce, drained, cartilage removed (1 Can)|
|Olive oil||2 Tablespoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||5 Cup (80 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can, Undrained)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Cayenne pepper||1⁄4 Teaspoon|
Calories 694 Calories from Fat 250
% Daily Value*
Total Fat 28 g42.7%
Saturated Fat 6.9 g34.6%
Trans Fat 0 g
Cholesterol 367.5 mg122.5%
Sodium 1308.1 mg54.5%
Total Carbohydrates 28 g9.3%
Dietary Fiber 3.7 g15%
Sugars 3.5 g
Protein 76 g152.2%
Vitamin A 48.3% Vitamin C 61.2%
Calcium 17.4% Iron 62.6%
*Based on a 2000 Calorie diet
Remove skin and bones from fish and cut each fish into equal serving portions.
Melt margarine or butter in a 5 or 6 quart Dutch oven.
Add olive oil and blend in flour.
Cook, stirring constantly, until light brown in color.
Add onion, celery, and garlic.
Cook, stirring constantly, until vegetables begin to brown.
Gradually stir in water.
Add tomatoes, wine, parsley, lemon juice, bay leaf, salt, saffron, cayenne pepper, and about one-fourth of the pieces of fish.
Bring to a boil and simmer for 20 minutes.
Add remaining fish and cook 5 to 8 minutes longer.
Add shrimp, oysters and crab-meat, and cook another 4 or 5 minutes or until all the seafood is properly cooked.