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New Orleans Bouillabaisse

Yield 6 servings


  • 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

How to Make It

  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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