Texas A & M Creole Bouillabaisse

Recipe Ingredients

1 lb	454g / 16oz	Fresh fish fillets - cut 1 1/2" chunks
1		Fresh oysters
1 lb	454g / 16oz	Fresh shrimp - peeled, deveined
1/4 cup	59ml	Margarine or vegetable oil
1/4 cup	15g / 0.5oz	Flour
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
2		Garlic cloves - minced
1/4 cup	36g / 1.3oz	Chopped fresh parsley
2		Chicken broth - (13 oz ea)
28 oz	795g	Canned tomatoes - undrained, cut up
1 cup	237ml	Dry white wine
1 tablespoon	15ml	Fresh lemon juice
1		Bay leaf
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper

Recipe Instructions

In a 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; 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.

This recipe yields 8 servings.

Source:
Jo Merrill/Dakotah on the http://www.eclix.net Food BB

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