Creole Style Bouillabaisse Recipe
Ingredients
| 1 pound Red Drum or other fish fillets | ||
| 1 pound Sea Trout or other fish fillets | ||
| Shrimp | 1/2 pound, deveined | |
| Oysters | 1 Pint | |
| Crabmeat | 1 Can (10oz) | |
| Butter/Margarine | 2 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Water | 5 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz), undrained | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Saffron | 1/4 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
Directions
Thaw fish and shellfish if frozen.
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.
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.
Chef
