Cooking Index - Cooking Recipes & IdeasTexas A & M Creole Bouillabaisse Recipe - Cooking Index

Texas A & M Creole Bouillabaisse

Type: Fish
Courses: Soup
Serves: 8 people

Recipe Ingredients

1 lb 454g / 16ozFresh fish fillets - cut 1 1/2" chunks
1   Fresh oysters
1 lb 454g / 16ozFresh shrimp - peeled, deveined
1/4 cup 59mlMargarine or vegetable oil
1/4 cup 15g / 0.5ozFlour
1 cup 62g / 2.2ozChopped onions
1/2 cup 55g / 1.9ozChopped celery
2   Garlic cloves - minced
1/4 cup 36g / 1.3ozChopped fresh parsley
2   Chicken broth - (13 oz ea)
28 oz 795gCanned tomatoes - undrained, cut up
1 cup 237mlDry white wine
1 tablespoon 15mlFresh lemon juice
1   Bay leaf
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlCayenne pepper

Recipe Instructions

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 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; 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.

This recipe yields 8 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

Rating

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10 (1 votes)

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