Creole bouillabaisse
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh fish fillets * |
| ½ | pint | Fresh oysters |
| ½ | pounds | Fresh rock shrimp ** |
| ½ | cup | Margarine *** |
| ¼ | cup | Flour |
| 1 | cup | Chopped onion |
| ½ | cup | Chopped celery |
| 1 | Clove garlic | |
| 2 | cans | (13oz ea) chicken broth |
| 1 | can | (1lb 12oz) tomatoes # |
| ½ | cup | Dry white wine |
| 2 | tablespoons | Chopped parsley |
| 1 | tablespoon | Lemon juice |
| 1 | Bay leaf | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Saffron (optional) |
Directions
* cut in 1½ inch chunks ** or other shrimp, peeled and deveined *** or butter or cooking oil # undrained, cut up ====================================================================== ===
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 A&M University Note: This soup is very good made with fish fillets only.