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Catch ‘em & Cook ‘em: New Orleans Bouillabaisse

September 27, 2017
By Capt. Dick May , Pine Island Eagle


1 Lb unpeeled, medium-size, fresh shrimp

1 Lbs trout or redfish fillets

1 tsp salt divided

1 tsp ground red pepper divided

3 medium-size yellow onions coarsely chopped

2 medium-size green bell peppers coarsely chopped

2 ribs celery chopped

3 cloves garlic minced

C butter

2 (28 oz) cans crushed tomatoes

4 Bay leaves

C dry white wine

2 Tbsp chopped fresh parsley

How to:

1. Peel shrimp and devein, if desired and set aside

2. Sprinkle fish fillets with tsp salt and tsp red pepper and set aside.

3. Toss together the remaining tps salt, remaining tsp peed pepper, onion, bell pepper, celery and garlic.

4. Melt butter in a 6-quart Dutch oven over medium heat. Remove from the heat.

5. Arrange half the fish fillets in the Dutch oven.

6. Layer with half of the vegetable mixture, half of the tomatoes and 2 bay Leaves.

7. Repeat the procedure with the remaining fillets, vegetable mixture, tomatoes and bay leaves.

8. Arrange shrimp on top and add the wine.

9. Bring the mixture to a boil. Reduce heat, cover and cook for 1 hour. (Do not remove the cover).

10. Sprinkle each serving with chopped parsley

Makes 12 cups

Capt. Dick May is a former long-time fishing guide and cookbook author. His latest book, "Capt. Dick's Seafood & Southern Country Cooking," can be ordered at



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