Recipes   Creole Bouillabasse Recipe

Creole Bouillabasse

Creole Bouillabasse
FabFood
  • Recipe Comments
  • Max 5 stars
    80
    My Rating
    (1 Rating)
  • Prep: –
  • Cook Time: –
  • Total: –
  • Serving: –
Recipe for Creole Bouillabasse. This delicious bouillabasse is by Mike Davis, owner of the Conrad Rice Mill in New Iberia, Louisiana. It uses Konriko's unique aromatic Wild Pecan Rice.

Ingredients

  • 2 pounds red fish and/or red snapper fillets , cut into 2 inch pieces
  • salt and pepper
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 3 larges cloves of garlic, minced
  • 2 tablespoons all-purpose flour
  • 16 ounces diced tomatoes
  • 4 cups fish stock or water
  • 4 sprigs fresh thyme or 1/2 teaspoon dried leaves
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 pinch saffron
  • 1/2 pound fresh lump crabmeat or 3 to 4 small crabs, cleaned and broken in half
  • 1/2 pound fresh shrimp, peeled and deveined
  • 1/2 pound peeled crawfish tails
  • 10 ounces fresh shucked oysters, with liquid
  • 2 tablespoons finely chopped parsley
  • 7 ounces Konriko Wild Pecan aromatic rice , cooked according to package directions

Directions

  1. Season fish with salt and pepper; set aside.
  2. Heat oil in a large heavy skillet or Dutch oven over medium heat. Stir in onion and garlic, place fish fillet on top in single layer; cover and cook 5 minutes. Remove fish and set aside.
  3. Sprinkle flour over onion and stir until completely blended in. Add tomatoes, fish stock, thyme, bay leaves, cayenne pepper, saffron and salt to taste. If using whole crabs, add now and bring to a boil; reduce heat and simmer 5 minutes. Gently stir in crabmeat (if using instead of whole crabs), oysters, fish and parsley. Cook just until edges of oysters curl and fish is heated through; do not overcook. Ladle into warm bowls and top with rice. Sprinkle bowl rims with additional chopped parsley and garnish with sprigs of thyme, if desired.

You might also like