CREOLE BOUILLABAISSE

Creole Bouillabaisse image

Provided by Mary Stroud @Mary_Stroud

Number Of Ingredients 16

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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.