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Creole Bouillabaisse Recipe

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This recipe for Creole Bouillabaisse, by , is from The Weber/Yanics Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Regina Weber
Added: Saturday, March 12, 2005


1 pound fresh fish fillets, cut in 1 1/2 inc chunks
1 pint fresh oysters
1 pound fresh shrimp, peeled and deveined
1/4 cup margarine or vegetable oil
1/4 cup flour
1 cup chopped onions
1/2 cup chopped celery
2 cloves minced garlic
1/4 cup chopped fresh parsley
2 cans (13 onces each0 chicken broth
1 large can (1 pound, 12 ounces) tomatoes, undrained, cut up
1 cup dry white wine
1 tablespoon fresh lemon juice
1 bay leaf
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

In 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, then simmer for 10minutes. 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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