Creole Bouillabaisse
A rich, flavorful Creole-style seafood stew with a blend of spices, tomatoes, and fresh seafood, perfect for seafood lovers and special gatherings.
Ingredients
- 1 lb. fish fillets ⓘ
- 1/2 lb. raw shrimp ⓘ
- 1 pt. oysters ⓘ
- 1 can crabmeat (6 1/2 oz.) ⓘ
- 2 Tbsp. butter
- 2 Tbsp. olive oil ⓘ
- 1/2 c. flour ⓘ
- 1 c. chopped onions ⓘ
- 1/2 tsp. salt ⓘ
- 1/4 tsp. saffron ⓘ
- 1/2 c. chopped celery ⓘ
- 1 minced garlic ⓘ
- 5 c. water
- 2 bay leaves ⓘ
- 1 can tomatoes, cut ⓘ
- 1/2 c. dry white wine
- 2 Tbsp. chopped parsley ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1/4 tsp. cayenne pepper ⓘ
Instructions
- Cut fish into cubes.
- In a Dutch oven, melt butter over medium heat.
- Add olive oil to the Dutch oven.
- Stir in flour and cook, stirring constantly, until light brown.
- Add chopped onions, chopped celery, and minced garlic.
- Cook until onions begin to brown.
- Gradually stir in water.
- Add canned tomatoes, white wine, chopped parsley, lemon juice, bay leaves, salt, saffron, cayenne pepper, and 1/4 of the fish cubes. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add remaining fish cubes and cook for 5 to 8 minutes until fish is tender.
- Add raw shrimp, oysters, and crabmeat.
- Cook for another 5 minutes or until fish is done and seafood is cooked through.
Nutrition & Diet Analysis (per serving)
1051
kcal
53% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).