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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh fish fillets - cut 1 1/2" chunks

  2. 1 Fresh oysters

  3. 1 lb 454g / 16oz Fresh shrimp - peeled, deveined

  4. 1/4 cup 59ml Margarine or vegetable oil

  5. 1/4 cup 15g / 1/2oz Flour

  6. 1 cup 62g / 2 1/5oz Chopped onions

  7. 1/2 cup 55g / 1.9oz Chopped celery

  8. 2 Garlic cloves - minced

  9. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

  10. 2 Chicken broth - (13 oz ea)

  11. 28 oz 795g Canned tomatoes - undrained, cut up

  12. 1 cup 237ml Dry white wine

  13. 1 tablespoon 15ml Fresh lemon juice

  14. 1 Bay leaf

  15. 1/4 teaspoon 1 1/3ml Salt

  16. 1/4 teaspoon 1 1/3ml Cayenne pepper

Instructions Jump to Ingredients ↑

  1. In a large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown.

  2. Add onions, celery, garlic, and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil; simmer for 10 minutes.

  3. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done.

  4. This recipe yields 8 servings.

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