Commander's Palace Creole Bouillabaisse

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • Broth Base
  • 12
  • 14
    cup garlic, peeled and chopped
  • 4
    blue crabs (gumbo crabs)
  • 12
    lb shrimp shells (fresh, not frozen, plus heads)
  • 1
    jalapeno, minced and seeded
  • 4
    stalks celery, coarsely chopped (no leaves)
  • 2
    carrots, peeled and coarsely chopped
  • 3
    leeks, split, cleaned and coarsely chopped
  • 3
    red bell peppers, seeded and chopped
  • 4
    large onions, peeled and coarsely chopped
  • 2
    quarts fish stock (or 1 quart water plus 1 quart white wine)
  • 8
    basil leaves, stemmed and chopped
  • 1
    pinch saffron
  • Bouillabaisse
  • 12
  • 3
    tablespoons garlic, minced
  • 24
    mussels, scrubbed and de-bearded
  • 8
    slices seafood sausage (Commander's Seafood Sausage)
  • 8
    ounces fish fillets, cut into pieces (trout or sheepshead preferred)
  • 34
    cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
  • 24
    oysters, shucked
  • 2
    leeks, split, cleaned and julienned
  • 2
    tomatoes, peeled and chopped
  • 1
    carrot, peeled and chopped
  • 1
    red pepper, seeded and julienned
  • 8
    baby new potatoes, quartered and blanched for five minutes
  • 24
    jumbo shrimp, peeled with tails left on
  • 1
    lb crabmeat
  • salt and pepper, to taste
  • fresh parsley, minced (for garnish)
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DIRECTIONS

  • To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
  • Add the crab and shrimp shells; saute for ten minutes.
  • Add the rest of the vegetables and cook until tender, about 20 mintues.
  • Add stock or water and wine, herbs and saffron; simmer for an hour.
  • Puree in batches and strain.
  • To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
  • Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
  • Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
  • Add 8 cups of the broth and bring to a boil.
  • In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
  • Add oysters and crab meat to the broth and seafood mixture.
  • Add sauteed vegetables to the mixture and season to taste with salt and pepper.
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