Creole Bouillabaissecajun, fish, seafood, soups 1 lb fresh fish fillets 1 pint fresh oysters 1 lb peeled deveined shrimp 1/4 cup vegtable oil or margarine 1/4 cup flour 1 cup chopped onions 1/2 cup chopped celery 2 each cloves minced garlic 1/4 cup chopped fresh parsley 2 can chicken broth (13 oz ea) 1 3/4 lb cn tomatoes,undrained,cut up 1 cup dry white wine 1 tablespoon fresh lemon juice 1 each 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 flouer 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 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. |
