Southern Bouillabaisse Recipe
Awesome!!!! This recipe of Southern Bouillabaisse is just out of this world. I will prepare this Southern Bouillabaisse as Main Dish for a get-together I am soon going to host. Stock up on more and more Fish as you will want to make this Southern Bouillabaisse time and again. This Southern Bouillabaisse is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
1 large onion, coarsely chopped
2 cloves garlic, minced
1/4 cup butter or margarine, melted
2 tablespoons all purpose flour
2 cups water
1 cup coarsely chopped fresh tomato
1 (8 ounce) can tomato sauce
1/2 cup dry sherry
1 bay leaf
1 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon ground allspice
Pinch of ground saffron
1 pound unpeeled medium size fresh shrimp
2 pounds red snapper, skinned and cut into large pieces
1 (12 ounce) container fresh oysters, undrained
Toasted French bread
Directions
Saute onion and garlic in butter in a large Dutch oven until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in water.
Add tomato, tomato sauce, sherry, and seasonings.
Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.
Peel and devein shrimp.
Add shrimp, fish, and oysters; simmer 5 minutes or until shrimp are tender and fish flakes easily when tested with a fork.
Remove bay leaf.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in water.
Add tomato, tomato sauce, sherry, and seasonings.
Bring to a boil; reduce heat and simmer, uncovered, 30 minutes.
Peel and devein shrimp.
Add shrimp, fish, and oysters; simmer 5 minutes or until shrimp are tender and fish flakes easily when tested with a fork.
Remove bay leaf.
