Creole Bouillabaisse


A soup of French Mediterranean origin made originally by fishermen's wives from unsold portions of their husbands catches. Recipes have changed but the principle remains -- use an assortment of seafood.


In large boiler pot over medium heat, melt margarine and add olive oil. Prepare roux by slowly blending in flour, stirring constantly until mixture is light brown. Add onion, celery and garlic and continue stirring until vegetables are tender. Gradually stir in fish stock or water. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and simmer 10 minutes more. Add shrimp and oysters and cook for 5 minutes more or until all seafood is done. Makes 8 servings.

1 pound fresh fish fillets, cut in 1 inch chunks
pint fresh oysters
pound fresh shrimp, peeled and deveined
2 tablespoons margarine or butter
2 tablespoons olive oil
cup flour
1 cup chopped onion
cup chopped celery
1 clove minced garlic
4 cups fish stock or water
1 large can (1 pound, 12 ounces) tomatoes, undrained, cut up
cup dry white wine
2 tablespoons chopped parsley
1 tablespoon lemon juice
1 bay leaf
teaspoon salt
teaspoon cayenne pepper
teaspoon saffron (optional)

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