Gaspergou Bouillabaisse
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Gaspergou Bouillabaisse
Yield: 1 serving
-
2
ounds freshwater drum fillets - (to 3) cut bite size
- 1
- ½
- 1
-
2
tablespoons butter or margarine
- 2
- ¼
- 1
- ½
- 1
- 5
-
1
can tomatoes - (16 oz)
- ½
- 2
- 1
- 1
- ½
- ¼
- ¼
In a 4— to 5-quart dutch oven, melt butter. Add olive oil and blend in flour. Cook, stirring, till light brown.
Add onion, celery, and garlic and cook, stirring, until vegetables begin to brown. Gradually stir in water. Cut tomatoes and add, with their juice.
Add wine, parsley, lemon juice, bay leaf, salt, saffron, cayenne and ¼ of the fish. Bring to a boil and simmer 20 minutes.
Add the rest of the fish and cook 5 to 8 minutes more.
Add all the shellfish, and cook 3 to 5 minutes or until seafood is done.
This recipe yields ?? servings.
katmurph
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Based on: Gaspergou Bouillabaisse
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