Creole Bouillabaise
Ingredients:
4 or 6 slices each of
Red Snapper and Red Fish
4 large raw tomatoes
or equivalent in can
1 bell pepper
2 onions
1 large bay leaf
1 large sprig of thyme
4 allspice
1 herb bouquet
½ lemon
2 Tbsp olive oil
1 heaping Tbsp of minced garlic
Salt, pepper and cayenne to taste
1 glass white wine
Directions:
Buy fish small so as to have no waste. Cut heads off, rinse and boil in 1 qt. of water, with the bouquet of herbs and a generous slice of onion. Let same reduce to half to make fish stock, then strain and set aside. Rinse whole fish and cut into slices of amount desired. Rub on both sides with thyme, parsley, garlic, bay leaf, all spice, which have been minced or ground well. See that every part of fish is well saturated. Heat olive oil in a roomy saucepan, placing fish to insure slices will lay flat. Mince balance of onion and fry in hot oil. Lay each slice of fish side by side and cover to smother, for about 15 minutes. Then turn fish over carefully to fry on other side. Remove fish carefully so as not to break and set aside to keep warm. Add tomatoes that have been skinned and seeded, rings of green pepper and let fry well. Add thin slices of lemon, hot fish stock, white wine, salt, pepper, cayenne or other hot pepper. Let all boil until reduced to about one half. Lay fish in this gravy, without overlapping and boil for approximately 5 minutes. Serve fish on buttered slices of toast and pour sauce over same. Serve immediately or toast will become soggy
http://www.southerneasyrecipes.com/New-Orleans-Creole_Bouillab.html
