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!!!