Commander'S Palace Creole Bouillabaisse Recipe

Name: Commander'S Palace Creole Bouillabaisse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Broth Base; 1/2 cup olive oil; 1/4 cup garlic, peeled and chopped; 4 blue crabs (gumbo crabs); 1/2 lb shrimp shells (fresh, not frozen, plus heads); 1 jalapeno, minced and seeded; 4 stalks celery, coarsely chopped (no leaves); 2 carrots, peeled and coarsely chopped; 3 leeks, split, cleaned and coarsely chopped; 3 red bell peppers, seeded and chopped; 4 large onions, peeled and coarsely chopped; 6 tomatoes; 2 quarts fish stock (or 1 quart water plus 1 quart white wine); 2 fresh thyme sprigs; 8 basil leaves, stemmed and chopped; 1 pinch saffron; Bouillabaisse; 1/2 cup olive oil; 3 tablespoons garlic, minced; 24 mussels, scrubbed and de-bearded; 8 slices seafood sausage (Commander's Seafood Sausage); 8 ounces fish fillets, cut into pieces (trout or sheepshead preferred); 3/4 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good); 24 oysters, shucked; 2 leeks, split, cleaned and julienned; 2 tomatoes, peeled and chopped; 1 carrot, peeled and chopped; 1 red pepper, seeded and julienned; 8 baby new potatoes, quartered and blanched for five minutes; 24 jumbo shrimp, peeled with tails left on

Servings: persons

Broth Base
1/2 cup olive oil
1/4 cup garlic, peeled and chopped
4 blue crabs (gumbo crabs)
1/2 lb shrimp shells (fresh, not frozen, plus heads)
1 jalapeno, minced and seeded
4 stalks celery, coarsely chopped (no leaves)
2 carrots, peeled and coarsely chopped
3 leeks, split, cleaned and coarsely chopped
3 red bell peppers, seeded and chopped
4 large onions, peeled and coarsely chopped
6 tomatoes
2 quarts fish stock (or 1 quart water plus 1 quart white wine)
2 fresh thyme sprigs
8 basil leaves, stemmed and chopped
1 pinch saffron
Bouillabaisse
1/2 cup olive oil
3 tablespoons garlic, minced
24 mussels, scrubbed and de-bearded
8 slices seafood sausage (Commander's Seafood Sausage)
8 ounces fish fillets, cut into pieces (trout or sheepshead preferred)
3/4 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay are all good)
24 oysters, shucked
2 leeks, split, cleaned and julienned
2 tomatoes, peeled and chopped
1 carrot, peeled and chopped
1 red pepper, seeded and julienned
8 baby new potatoes, quartered and blanched for five minutes
24 jumbo shrimp, peeled with tails left on
1 lb crabmeat
salt and pepper, to taste
fresh parsley, minced (for garnish)

1
To make the broth base: Heat olive oil in a large pot; saute the garlic until golden.
2
Add the crab and shrimp shells; saute for ten minutes.
3
Add the rest of the vegetables and cook until tender, about 20 mintues.
4
Add stock or water and wine, herbs and saffron; simmer for an hour.
5
Puree in batches and strain.
6
To make the bouillabaisse: In a large pan, heat 1/4 cup of olive oil over medium heat and saute garlic until golden.
7
Add mussels, shrimp, seafood sausage and fish; cook for about five minutes.
8
Pour in the whie wine and cook, scraping the bottom of the pan to remove any browned bits.
9
Add 8 cups of the broth and bring to a boil.
10
In a medium pan, heat 1/4 cup olive oil and saute the vegetables until tender.
11
Add oysters and crab meat to the broth and seafood mixture.
12
Add sauteed vegetables to the mixture and season to taste with salt and pepper.

1625

kcal

Calories

Fat

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Broth Base, 1/2 cup olive oil, 1/4 cup garlic, peeled and chopped, 4 blue crabs (gumbo crabs), and more.

Yes, Commander'S Palace Creole Bouillabaisse falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Commander'S Palace Creole Bouillabaisse

How did you like this recipe?

Frequently Asked Questions