Bouillabaisse a la Nouvelle Orleans | Seafood Recipe | American Traditional Recipe | Cooking Seafood

Ingredients

• 4 pounds fish filets
• Salt and pepper
• 3 sprigs thyme, minced very fine
• 3 sprigs parsley, minced very fine
• 3 bay leaves, minced very fine
• 3 cloves garlic, minced very fine
• 6 allspice, ground very fine
• 2 tablespoons olive oil or butter
• 2 onions, chopped fine
• 2/3 cup sherry wine
• 2 cups tomato pulp
• 1/2 lemon, cut in very thin slices
• 1 pint fish stock or boiling water
• Salt, pepper and cayenne to taste
• Pinch of saffron, chopped fine
• Buttered toast slices or rice