Best Creole Bouillabaisse Recipes

Commander's Palace Creole Bouillabaisse image

Provided by Molly53

Categories Creole

Time 2h

Yield 8 serving(s)

Number Of Ingredients 31

1/2 cup olive oil
1/4 cup garlic, peeled and chopped
4 blue crabs (gumbo crabs)
1/2 lb shrimp shells (fresh, not frozen, plus heads)
1 jalapeno, minced and seeded
4 stalks celery, coarsely chopped (no leaves)
2 carrots, peeled and coarsely chopped
3 leeks, split, cleaned and coarsely chopped
3 red bell peppers, seeded and chopped
4 large onions, peeled and coarsely chopped
6 tomatoes
2 quarts fish stock (or 1 quart water plus 1 quart white wine)
2 fresh thyme sprigs
8 basil leaves, stemmed and chopped
1 pinch saffron
1/2 cup olive oil
3 tablespoons garlic, minced
24 mussels, scrubbed and de-bearded
8 slices seafood sausage (Commander's Seafood Sausage)
8 ounces fish fillets, cut into pieces (trout or sheepshead preferred)
3/4 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
24 oysters, shucked
2 leeks, split, cleaned and julienned
2 tomatoes, peeled and chopped
1 carrot, peeled and chopped
1 red pepper, seeded and julienned
8 baby new potatoes, quartered and blanched for five minutes
24 jumbo shrimp, peeled with tails left on
1 lb crabmeat
salt and pepper, to taste
fresh parsley, minced (for garnish)

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 image

Provided by Molly53

Categories Creole

Time 45m

Yield 12-15 serving(s)

Number Of Ingredients 16

1/2 lb mushroom
2 tablespoons butter
2 onions, peeled and chopped
2 garlic cloves, peeled and minced
2 tablespoons flour
2 cups tomato puree (canned is fine)
2 cups water
8 cloves
3 bay leaves
1 1/2 teaspoons curry powder
1/2 cup sherry wine
1 dash Tabasco sauce
1 teaspoon salt
4 lbs fish fillets (red snapper or redfish recommended)
1 1/2 quarts water, boiling
hot buttered toast

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 image

Provided by @MakeItYours

Categories Fish Soups

Number Of Ingredients 16

1 pound(s) fresh fish filets
1/4 teaspoon(s) salt
1 - bay leaf
1 tablespoon(s) lemon juice
1 cup(s) white wine, dry
1.75 pound(s) tomatoes, undrained and cut up
26 ounce(s) chicken broth
1/4 cup(s) parsley, fresh and chopped
2 - garlic cloves, minced
1/2 cup(s) celery, chopped
1 cup(s) onions, chopped
1/4 cup(s) flour
1/4 cup(s) butter
1 pound(s) shrimp, peeled and deveined
1 pint(s) oysters
1/4 teaspoon(s) cayenne pepper

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 image

Provided by Mary Stroud @Mary_Stroud

Categories Fish Soups

Number Of Ingredients 16

1 pound(s) fresh fish fillets (cut into chunks)
1 pint(s) fresh oysters
1 pound(s) fresh shrimp peeled and devained
1/4 cup(s) margarine or oil
1/4 cup(s) all purpose flour
1 cup(s) chopped onion
1/2 cup(s) chopped celery
2 clove(s) minced garlic
1/4 cup(s) chopped fresh parsley
2 can(s) chicken broth 13 oz each
1 can(s) 28 oz chopped tomatoes undrained
1 cup(s) dry white wine
1 tablespoon(s) lemon juice
1 - bay leaf
1/4 teaspoon(s) salt
1/4 teaspoon(s) cayenne pepper

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.