Gaspergou Bouillabaisse

Recipe Ingredients

2		Ounds freshwater drum fillets - (to 3) - cut bite size
1		Oysters
1/2 lb	227g / 8oz	Deveined peeled shrimp
1		Crab meat - (6 1/2 oz)
2 tablespoons	30ml	Butter or margarine
2 tablespoons	30ml	Olive oil
1/4 cup	15g / 0.5oz	All-purpose flour
1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1		Garlic clove - minced
5 cups	1185ml	Water
1		Tomatoes - (16 oz)
1/2 cup	118ml	Dry white wine
2 tablespoons	30ml	Chopped parsley
1 tablespoon	15ml	Lemon juice
1		Bay leaf
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Saffron
1/4 teaspoon	1.3ml	Cayenne

Recipe Instructions

In a 4- to 5-quart dutch oven, melt butter. Add olive oil and blend in flour. Cook, stirring, till light brown.

Add onion, celery, and garlic and cook, stirring, until vegetables begin to brown. Gradually stir in water. Cut tomatoes and add, with their juice.

Add wine, parsley, lemon juice, bay leaf, salt, saffron, cayenne and 1/4 of the fish. Bring to a boil and simmer 20 minutes.

Add the rest of the fish and cook 5 to 8 minutes more.

Add all the shellfish, and cook 3 to 5 minutes or until seafood is done.

This recipe yields ?? servings.

Source:
Arkansas Game and Fish Commission at http://www.agfc.com

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