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BOUILLABAISSE LOUISIAN

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Makes 6 servings.



Ingredients Needed For BOUILLABAISSE LOUISIAN
* 1 1/2 pounds fish fillets (Cod, Haddock, pollock, or Snapper)
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 cloves garlic, minced
* 2 teaspoons parsley flakes
* 1/2 teaspoon ground thyme
* 1/4 teaspoon ground allspice
* 2 tablespoons olive oil or vegetable oil
* 1 Onion, halved and sliced
* 1 tablespoon lemon juice
* 1/2 cup sherry
* 1 14-1/2 to 16-ounce can tomatoes, including juice (2 cups)
* 1 pound peeled, deveined raw Shrimp
* 6 to 8 ounces crab meat
* 1 tablespoon cornstarch
* ground red pepper
* 3 to 4 cups hot cooked rice


Directions To Prepare BOUILLABAISSE LOUISIAN
#Cut fish into serving pieces. Combine salt, black pepper, garlic, parsley, thyme and allspice.
#Rub into fish. Cover and refrigerate.
#Heat oil in large Dutch oven or stockpot.
#Add Onion and cook over medium heat until Onion is soft but not brown.
#Add fish in single layer. Cover and cook 5 minutes. Turn fish; cover, and cook 5 minutes.
#Add lemon juice, sherry and tomatoes, chopped, including juice.
#Cover, bring just to a boil and cook 5 minutes.
#Add Shrimp, crab meat and cornstarch dissolved in 2 tablespoons water.
#Bring to a boil and cook, stirring, until Shrimp are pink and mixture thickens (about 3 minutes).
#Season to taste with red pepper and salt. Serve over rice in soup bowls.




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Wednesday, June 28, 2017, 12:29 pm


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