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Receta Gaspergou Bouillabaisse
by Global Cookbook

Gaspergou Bouillabaisse
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Ingredientes

  • 2 x ounds freshwater drum fillets - (to 3) cut bite size
  • 1 pt oysters
  • 1/2 lb deveined peeled shrimp
  • 1 can crab meat - (6 1/2 ounce)
  • 2 Tbsp. butter or possibly margarine
  • 2 Tbsp. extra virgin olive oil
  • 1/4 c. all-purpose flour
  • 1 c. minced onion
  • 1/2 c. minced celery
  • 1 x garlic clove chopped
  • 5 c. water
  • 1 can tomatoes - (16 ounce)
  • 1/2 c. dry white wine
  • 2 Tbsp. minced parsley
  • 1 Tbsp. lemon juice
  • 1 x bay leaf
  • 1/2 tsp salt
  • 1/4 tsp saffron
  • 1/4 tsp cayenne

Direcciones

  1. In a 4- to 5-qt dutch oven, heat butter. Add in extra virgin olive oil and blend in flour. Cook, stirring, until light brown.
  2. Add in onion, celery, and garlic and cook, stirring, till vegetables begin to brown. Gradually stir in water. Cut tomatoes and add in, with their juice.
  3. Add in wine, parsley, lemon juice, bay leaf, salt, saffron, cayenne and 1/4 of the fish. Bring to a boil and simmer 20 min.
  4. Add in the rest of the fish and cook 5 to 8 min more.
  5. Add in all the shellfish, and cook 3 to 5 min or possibly till seafood is done.