CREOLE BOUILLABAISSE

Creole Bouillabaisse image

Provided by @MakeItYours

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.