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  Recipe Home » SeaFoods » Creole Bouillabaisse
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  Creole Bouillabaisse
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 312
Ingredients:
1 lb Fresh fish fillets
1 pt 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 tbsp Fresh lemon juice
1 each Bay leaf
1/4 tsp Salt
1/4 tsp Cayenne pepper
Instructions:
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.
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