Best Creole Bouillabaisse Recipes
COMMANDER'S PALACE CREOLE BOUILLABAISSE
The dish known today as bouillabaisse was created by Marseille fishermen who wanted to make a meal when they returned to port. Rather than using the more expensive fish, they cooked the common rockfish and shellfish that they pulled up with their nets and lines, usually fish that were too bony to serve in restaurants, cooking them in a cauldron of sea water on a wood fire and seasoning them with garlic and fennel. Tomatoes were added to the recipe in the 17th century, after their introduction from America. This zesty version is courtesy of Chef Jamie Shannon of Commander's Palace in New Orleans, as featured in the Louisiana New Garde television show. The broth can be made up to two days ahead, covered and stored in the refrigerator.
Provided by Molly53
Categories Creole
Time 2h
Yield 8 serving(s)
Number Of Ingredients 31
Steps:
- To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
- Add the crab and shrimp shells; saute for ten minutes.
- Add the rest of the vegetables and cook until tender, about 20 mintues.
- Add stock or water and wine, herbs and saffron; simmer for an hour.
- Puree in batches and strain.
- To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
- Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
- Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
- Add 8 cups of the broth and bring to a boil.
- In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
- Add oysters and crab meat to the broth and seafood mixture.
- Add sauteed vegetables to the mixture and season to taste with salt and pepper.
Nutrition Facts : Calories 865.4, Fat 35.9, SaturatedFat 5.6, Cholesterol 244.2, Sodium 1729.5, Carbohydrate 68.9, Fiber 9.9, Sugar 14.2, Protein 63
CREOLE BOUILLABAISSE
Thackeray wrote The Ballad of Bouillabaisse: This bouillabaisse a noble dish is- a sort of soup, or broth, or stew, or hotchpotch of all sorts of fishes.....
Provided by Molly53
Categories Creole
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Cut mushrooms into thin slices and allow to stand until needed.
- Melt butter; saute onions, garlic and flour until golden brown.
- Add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and Tabasco sauce.
- Simmer for 30 minutes.
- Season with salt.
- While sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
- Combine mushrooms and sauce with fish and cook for five minutes.
- Remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.
Nutrition Facts : Calories 217.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 88.2, Sodium 347.5, Carbohydrate 7.7, Fiber 1.4, Sugar 3.3, Protein 36.2
CREOLE BOUILLABAISSE
How to make Creole Bouillabaisse
Provided by @MakeItYours
Categories Fish Soups
Number Of Ingredients 16
Steps:
- In large boiler pot over medium heat, melt butter.
- 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, 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.
CREOLE BOUILLABAISSE
This hearty soup will warm your heart on those cold winter nights. It is easy and so delicious with a salad and warm rolls.
Provided by Mary Stroud @Mary_Stroud
Categories Fish Soups
Number Of Ingredients 16
Steps:
- In a large soup pot, over medium heat, melt the margarine. Add the flour to margarine and stir until the flour is light brown. This is the roux which is the base for the soup.
- Add the onions, celery, garlic and parsley and continue stirring until the vegetables are tender.
- Gradually stir in chicken broth and add remaining ingredients except the seafoods.
- Bring to a boil and then reduce heat to simmer for 10 minutes. Add the fish and oysters and simmer for an additional 5 minutes.
- Add the shrimp and cook for an additional 5 minutes or until all seafood is firm and cooked through. Cook on low heat for an additional 40 minutes. Serve with a salad and warm rolls.
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