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CREOLE BOUILLABAISSE 1/2 lb. fresh mushrooms, sliced 1 stick butter 1 red onion, chopped 1 white onion, chopped 1 clove garlic, minced 2 Tbsp. flour 1 can tomato pulp 3 bay leaves 4 cloves 1 1/2 tsp. curry powder 2/3 c. dry white wine 1/3 green pepper, chopped 1/3 c. finely chopped celery assorted seasonings water 2 1/2 to 4 lb. fresh fillets Make roux with butter and flour. Add onions and garlic and cook until golden. Add tomato pulp and 2 cups water, bay leaves, cloves, curry and 1/3 cup wine. Season at will. Add vegetables. Simmer 30 minutes. Bring to boil. Add fillets, remaining wine, and sufficient water to fill pan. Simmer 15 minutes. Add mushrooms. Simmer 5 minutes. Remove fish. Serve fish with rice or on toast with bouillabaisse. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |