Creole bouillabaisse

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Recipe by: gÀbor

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Fresh fish fillets * 1 cn (1lb 12oz) tomatoes #
1/2 pt Fresh oysters 1/2 c Dry white wine
1/2 lb Fresh rock shrimp ** 2 tb Chopped parsley
1/2 c Margarine *** 1 tb Lemon juice
1/4 c Flour 1 Bay leaf
1 c Chopped onion 1/2 ts Salt
1/2 c Chopped celery 1/4 ts Cayenne pepper
1 Clove garlic 1/4 ts Saffron (optional)
2 cn (13oz ea) chicken broth

* cut in 1 1/2 inch chunks ** or other shrimp, peeled and deveined
*** or butter or cooking oil # undrained, cut up
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In a large boiler pot over medium heat, melt margarine. To prepare
roux, slowly blend in flour and stir constantly until mixture is light
brown. Add onion, celery and garlic 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.

Marine Advisory Service - Texas AM University

Note: This soup is very good made with fish fillets only.