Creole Bouillabaisse

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/2 lb mushroom
• 2 tablespoons butter
• 2 onions, peeled and chopped
• 2 garlic cloves, peeled and minced
• 2 tablespoons flour
• 2 cups tomato puree (canned is fine)
• 2 cups water
• 8 cloves
• 3 bay leaves
• 1 1/2 teaspoons curry powder
• 1/2 cup sherry wine
• 1 dash tabasco sauce
• 1 teaspoon salt
• 4 lbs fish fillets (red snapper or redfish recommended)
• 1 1/2 quarts water, boiling
• hot buttered toast

Recipe

• 1 cut mushrooms into thin slices and allow to stand until needed.
• 2 melt butter; saute onions, garlic and flour until golden brown.
• 3 add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and tabasco sauce.
• 4 simmer for 30 minutes.
• 5 season with salt.
• 6 while sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
• 7 combine mushrooms and sauce with fish and cook for five minutes.
• 8 remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.