Commander's Palace Creole Bouillabaisse Recipe - Details, Calories, Nutrition Information | RecipeOf

Ingredients

• 1/2 cup olive oil
• 1/4 cup garlic, peeled and chopped
• 4 blue 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
• 3 tbsp garlic, minced
• 24 mussels , scrubbed and de-bearded
• 8 slices seafood sausage (commander's )
• 8 oz 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
• pepper
• fresh parsley, minced (for garnish )