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                           CREOLE BOUILLABAISSE

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Seafood                          Fish
                Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Fresh fish fillets
   1       pt           Fresh oysters
   1       lb           Peeled deveined shrimp
     1/4   c            Vegtable oil or margarine
     1/4   c            Flour
   1       c            Chopped onions
     1/2   c            Chopped celery
   2       ea           Cloves minced garlic
     1/4   c            Chopped fresh parsley
   2       cn           Chicken broth (13 oz ea)
   1 3/4   lb           Cn tomatoes,undrained,cut up
   1       c            Dry white wine
   1       tb           Fresh lemon juice
   1       ea           Bay leaf
     1/4   t            Salt
     1/4   t            Cayenne pepper

  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.
 


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