Creole Bouillabaisse Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh fish fillets,
1 pint: Fresh oysters,
1 lbs: Peeled deveined shrimp,
1/4 cup: Vegtable oil or margarine,
1/4 cup: Flour,
1 cup: Chopped onions,
1/2 cup: Chopped celery,
2 each: Cloves minced garlic,
1/4 cup: Chopped fresh parsley,
2 can: Chicken broth, 13 oz ea
1 3/4 lbs: Cn tomatoes, undrained,cut up
1 cup: Dry white wine,
1 tbsp: Fresh lemon juice,
1 each: Bay leaf,
1/4 tsp: Salt,
1/4 tsp: Cayenne pepper,
Directions:
In large boiler pot over medium heat, melt margarine. To prepare roux,
slowly blend in flouer and stir constantly until mixture is light
brown. Add onions, celery, garlic and parsley and continue stirring
until vegetables are tender. Gradually stir in chicken broth. Add
remaining ingredients except seafood. Bring to a boil, then simmer
for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add
shrimp and cook for 5 minutes more or until all seafood is done.
Source from luhu.jp
slowly blend in flouer and stir constantly until mixture is light
brown. Add onions, celery, garlic and parsley and continue stirring
until vegetables are tender. Gradually stir in chicken broth. Add
remaining ingredients except seafood. Bring to a boil, then simmer
for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add
shrimp and cook for 5 minutes more or until all seafood is done.
Source from luhu.jp