New Orleans Creole Bouillabaisse PDF Print E-mail
User Rating: / 0
PoorBest 
Written by Avinash Pooran   
Thursday, 23 June 2011 18:15

A bit complicated but well worth the effort 1 quart fish stock ½ stick unsalted butter 2 TBS olive oil 2 large white onions, finely chopped 1-2 carrots chopped 2 bay leaves 1 bunch green onions, finely chopped 3 cloves garlic,...

A bit complicated but well worth the effort

  • 1 quart fish stock
  • ½ stick unsalted butter
  • 2 TBS olive oil
  • 2 large white onions, finely chopped
  • 1-2 carrots chopped
  • 2 bay leaves
  • 1 bunch green onions, finely chopped
  • 3 cloves garlic, minced
  • 1 TBS minced parsley
  • 2 TBS flour
  • 3 cups chicken broth
  • 1 pound shrimp, peeled and deveined
  • 2 dozen raw oysters
  • 1 cup oyster water
  • 1 pound claw crabmeat
  • 1 pound cooked, peeled crawfish tails
  • 4 small soft sheel crabs, salted, peppered, browned in 2 TBS butter and 2 TBS olive oil; then
  • cut in half crosswise
  • 4 whole ripe tomatoes, peeled and roughly chopped
  • 1 ½ tsp salt
  • 1 tsp cayenne pepper
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • ¼ tsp allspice
  • ¼ tsp ground cloves
  • 1 tsp chili powder
  • 4 pounds filleted fish (at least 2 kinds, preferably 3 such as snapper, trout, drum, grouper), cut into 3” pieces
  • ½ cup dry white wine
  • A pinch or two of saffron
  • 1 loaf of toasted French bread, sliced
  1. Into a stock pot place bones and heads of fish you have filleted
  2. Add 2 quarts water, bay leaves, green onion tops, 2 chopped carrots; bring to a boil and cook slowly for 30 minutes
  3. In large heavy soup pot melt butter with olive oil and sauté onions, green onions, celery garlic, and parsley over low heat for 6-8 minutes
  4. Stir in flour and cook 5 minutes longer
  5. Add tomatoes and next 7 ingredients plus 1 quart of strained fish stock; bring to a rolling boil, then lower heat to a simmer. Cook for 25 minutes
  6. Rub the fish fillets with salt and black pepper and bake in 350? oven for 15 minutes
  7. To the main pot add the shrimp, oysters and their water, crawfish, crabmeat and fried soft shell crabs; cook for 5 minutes then add wine and saffron.
  8. Add the baked fish fillets and cook 5 additional minutes, correcting the seasoning
  9. To serve, place a slice of toasted French bread in bottom of each bowl with ½ of a soft shell crab on top, and fill the bowl with the soup
  10. Garnish with lemon slices

Serves 8-10