Recipes

DAN'S BOUILLABAISSE

Makes 8 servings

1 pound FISH FILET

1/2 pint MUSSELS

1/2 pound SHRIMP

1/2 cup BUTTER

1/4 cup FLOUR

1 cup chopped ONION

1/2 cup CHOPPED CELERY

2 cans CHICKEN BROTH

1 can DICED TOMATOES (14.5 OZ) UNDRAINED

1/2 cup DRY WHITE WINE

2 TBSP chopped fresh PARSLEY

1 TBSP LEMON JUICE

1 BAY LEAF

1/2 TSP SALT

1/4 TSP CAYENNE PEPPER

1/4 TSP SAFFRON

2 cloves GARLIC

 

MELT BUTTER, SLOWLY BLEND FLOUR AND STIR TIL BROWN.

 

ADD CELERY, ONION, AND GARLIC AND STIR TIL TENDER.

 

ADD BROTH AND REMAINING INGREDIENTS EXCEPT SEAFOOD.

 

BRING TO BOIL AND SIMMER 10 MINUTES.

 

ADD FISH, ETC. SIMMER 5 MIN.

 

ADD SHRIMP AND SIMMER 5 MINUTES MORE.

 

SERVE WITH CRUSTY FRENCH BREAD AND SALAD

SIGN UP FOR OUR NEW NEWSLETTER
  • Grey Facebook Icon

© 2020 DanFogelberg.com, all rights reserved, all images copyright protected.