Marsha Brown New Orleans

15 Main Street, New Hope, PA 18963

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Seafood Court Bouillon Creole Style Bouillabaisse

Serves 6

Ingredients for Fish

8 oz Lobster meat
12 oz Salmon filets
12 oz Red Fish filets
4 U10 Scallops
8 oz domestic Crawfish
16 Mussels

Ingredients for Sauce

1/4 cup Vegetable Oil
1/4 cup Flour
1 tsp Fish Stock
1/4 Spanish Onion
1 rib Celery
2 scallions
1 Green Pepper
1 tbsp peeled Garlic
1/3 qt Clam Juice
1 cup Red Wine
25 oz diced Tomatoes
1/2 oz fresh Lemon Juice
2 bay leaves
1 pinch Cayenne Pepper
1 pinch Thyme
1 pinch Salt
1 pinch ground Black Pepper

Method for Seafood Court Bouillon

• In a large heavy skillet, heat the oil over medium heat. Add the garlic, vegetables and cook for 5 min.
Add the onion, green pepper, celery, and scallions, and cook, stirring frequently, for 5 minutes, or until softened.
• Add the wine, fish stock, clam juice, and tomatoes with their juice.
Use the side of a spoon to break up the tomatoes.
• Stir in the lemon juice, bay leaves, cayenne pepper, and thyme.
Season to taste with salt and black pepper.
Reduce the heat to low and cook, partially covered, for 25 to 30 minutes, or until the sauce has thickened.
• Place the lobster meat, salmon filets, red fish filets, scallops, crawfish, and mussels in the sauce and cook, covered, over low heat for 10 to 15 minutes, or until the fish is opaque and flaky.
• Garnish with micro greens.

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