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  • Writer's pictureTommy Centola

Creole Bouillabaisse

This week, you will have to make the second recipe to be used in the first. You may ask why not the other way around. I'll tell you Thursday.

1 (5-pound) red snapper

1 quart shucked oysters, in liquor

1 1/2 pounds jumbo headless or head-on shrimp

1 pound gumbo crabs

1 pound mussels

5 tablespoons olive oil

2 large onions, thinly sliced

2 large bell peppers, thinly sliced

9 cups Brown Seafood Broth ( Recipe on Thursday 4/20/23)

1 bunch green onions, chopped

1/2 cup roughly chopped fresh parsley.

Creole seasoning to taste

Remove fish head; save for broth. Scale and gut fish; rinse well. Carefully slice fillets from each side, saving bones for broth. Cut fish in two-inch pieces; set aside. Drain oysters; save liquor for broth. Peel and divine shrimp; save shells (and heads) for broth. Remove and reserve crab legs; pick crab meat from body and reserve for bouillabaisse; save crab body for broth. Scrub mussels, discarding any that do not close when tapped; pull beards, if still attached. Keep all raw seafood cold until bouillabaisse is ready to assemble.

After broth has been cooked and strained, heat olive oil in a large Dutch oven over medium heat. Add sliced onion and bell pepper; sauté 5 minutes. Remove from heat, deplane with one cup broth. Spread onions and bell pepper evenly over Botton of Dutch oven; cover evenly with raw seafood. Sprinkle with green onions, parsley and Creole seasoning. Gently pour remaining 8 cups of broth over seafood, pressing down on solids to cover. Place over medium-low heat (do not stir). Once broth is at a very low boil (about 180℉), cover with lid, remove from heat, and let stand 20 minutes or until seafood is just cooked through. Serve with French bread or rice if desired.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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