New Orleans Bouillabaisse

Oxmoor House
6 servings


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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


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.

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.

Created date

February 2010