Creole Bouillabaisse Recipe
Stop looking for a winning Creole Bouillabaisse recipe, you just found it. This recipe is a good way to use Fish. Get all set to serve Creole Bouillabaisse as a Side Dish today. If there is one Mediterranean dish that is unanimously regarded as the best in flavor, it is this Creole Bouillabaisse. Trust me and whip this dish now.
Ingredients
1/4 cup vegetable oil
2 medium onions, chopped
1 or 2 stalks celery, chopped
1 or 2 green peppers, chopped
2 tablespoons dried parsley
1 teaspoon oregano
1 teaspoon marjoram
1 bay leaf
4 tablespoons flour
1 (28 oz.) can tomatoes
2 cups chicken broth or bouillon
Salt
1 lb. cod or turbot fillets (or use crab and shrimp)
Directions
Heat oil in large saucepan; add onion, celery, green pepper, oregano, marjoram and bay leaf.
Saute 2 to 3 minutes; add flour and cook slightly, stirring well.
Add tomatoes, and chicken broth cook to bubbling.
Add fish which has been cut in 1 squares.
Cook 15 minutes, stirring occasionally.
Saute 2 to 3 minutes; add flour and cook slightly, stirring well.
Add tomatoes, and chicken broth cook to bubbling.
Add fish which has been cut in 1 squares.
Cook 15 minutes, stirring occasionally.
