New Orleans Bouillabaisse |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 cup minced white onion |
1/2 cup chopped shallots |
1 teaspoon minced garlic |
1/2 cup butter or margarine |
2 (12-ounce) containers standard oysters, drained |
1 cup medium shrimp, peeled and deveined |
1/2 cup fresh chopped lobster |
1/2 cup fresh crayfish tails, peeled |
1 tablespoon all-purpose flour |
2 cups fish stock |
1 (14-ounce) can whole tomatoes |
1 teaspoon salt |
1/2 teaspoon red pepper |
pinch of powdered saffron |
1 (4- to 5-pound) redfish, filleted into 6 equal portions |
Directions:
1. Sauté onion, shallots, and garlic in butter in a large skillet until tender; add oysters, shrimp, lobster, and crayfish. Cook over medium heat 5 minutes, stirring frequently. Stir in flour, and continue cooking 5 minutes. Add fish stock, tomatoes, salt, and pepper; cook over medium heat 20 minutes, stirring frequently. Stir in saffron; simmer 5 minutes.
2. Place redfish in a 13- x 9- x 2- inch baking dish. Bake at 350° for 20 minutes or until fish flakes easily when tested with a fork. Place each fillet in an individual serving bowl; pour hot seafood mixture over each fillet.
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