Louisiana bouillabaisse

Yield: 8 Servings

Measure Ingredient
2½ pounds Firm-fleshed fish (black bass; gaspergou); or whole pan fish (perch or bream; etc.)
\N \N Salt and pepper
1 cup Chopped onions
½ cup Chopped onion tops
2 tablespoons Finely cut garlic
1 cup Chopped celery
¼ cup Chopped parsley
1¼ cup Cooked tomatoes
2 tablespoons Freshly squeezed lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons All-purpose flour
1½ pounds Cleaned shrimp
1 pounds Crabmeat

Bone fish and cut into serving size pieces. Season with salt and pepper.

Prepare the onions, garlic, celery, and parsley, and mix together thoroughly. Pour off some of the juice from the tomatoes and add lemon juice and Worcestershire sauce. Mix well. Add flour gradually to tomato juice mixture and make into a thin paste.

Brush olive oil or salad oil on bottom and sides of pot. A black iron pot with heavy lid is ideal for this, but an electric skillet can be used.

Place a layer of seasoned fish in the pot. Spoon the flour-tomato mixture over all the fish. Put a layer of vegetable seasoning next. Mash a few tomatoes and sprinkle over vegetables. Put a second layer of fish, the vegetable mixture, and tomatoes until all the fish and vegetable mixture is used up. Size of the pot will determine the layers. It is possible there will be only one layer.

Place lid on pot and cook over medium heat until juice starts to boil, then reduce immediately to low heat. Cook, covered, for 45 minutes to 1 hour, or until fish flakes easily with fork. With an electric skillet, start fish at 350ø. As soon as it starts to boil, reduce to 225ø; cook for 45 minutes to 1 hour, or until done. Ten minutes before stew is done, add shrimp and crabmeat. Yield: 8 to 10 servings.

From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .

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