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January 2019

Tilapia Recipes

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Creole Bouillabaisse Recipe

Creole Bouillabaisse recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Creole Bouillabaisse recipe  PDF


1 lb Fresh fish fillets
1 pt Fresh oysters
1 lb Peeled deveined shrimp
1/4 c Vegtable oil or margarine
1/4 c Flour
1 c Chopped onions
1/2 c Chopped celery
2 ea Cloves minced garlic
1/4 c Chopped fresh parsley
2 cn Chicken broth (13 oz ea)
1 3/4 lb Cn tomatoes,undrained,cut up
1 c Dry white wine
1 tb Fresh lemon juice
1 ea Bay leaf
1/4 t Salt
1/4 t Cayenne pepper
In large boiler pot over medium heat, melt margarine. To prepare rou , slowly blend in flouer and stir constantly until mi ture is light brown. Add onions, celery, garlic and parsley and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients e cept seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done.

Creole Bouillabaisse recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
500 people have voted
Last Reviewed on 2019-01-23



Wednesday, Jan 23 2019 Download & Print Creole Bouillabaisse recipe  PDF   Tilapia recipes RSS   Thumsb up

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24 Cooked crawfish tails 1/4 cup White vermouth 1 tablespoon Shallots minced 1/2 teaspoon Dill weed 1/2 cup Heavy cream 24 sm Capers 12 sm Pastry shells Put the crawfish in the vermouth to marinate for 15 minutes. Strain the vermouth into a non aluminum pan and add the shallots and dill. Reduce by 1/2 and add the cream and amp capers.Reduce by half or until slightly thickened. Add the tails. Divide among pastry shells and garnish with a sprig of fresh dill. Serve hot, warm or room temperature. Serves 12 (wrv) ...

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