*  Exported from  MasterCook  *

                           Creole Bouillabaise

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        red snapper
   6      slices        red fish
   4      large         tomatoes
   1                    bell pepper
   2                    onions
   1      large         bay leaf
   1      sprig         thyme
   4                    allspice berries
   1                    herb bouquet
     1/2                lemon
   2      tablespoons   olive oil
   1      tablespoon    minced garlic
   1      tablespoon    black pepper
   1      tablespoon    cayenne
   1      glass         white wine
                        salt to taste

Cut heads off fish, rinse, and boil fish heads in one quart of water with
 a bouquet of herbs and a generous slice of onion. Reduce this by half 
so as to make a fish stock. Strain and set aside. Now cut the fishes into
 slices, rubbing well with thyme, parsley, garlic, bay leaf, and allspice
 mixture which has been ground. Make sure that every part of each 
slice is well saturated. Heat olive oil in a large saucepan--there must
 be enough room for each slice of fish to lay flat without touching.
 Mince the remaining onion and fry in hot oil, then lay each slice of
 fish side by side. Cover, reduce heat, and smother for fifteen minutes.
 Then turn each slice of fish over carefully to fry on the other side. 
When fish have cooked, remove them carefully so as not to break slices
 and set them aside, keeping warm. Add tomatoes and green pepper to saucepan,
 let them fry well. Now add thin slices of lemon, hot fish stock, white wine, salt, 
black pepper, and cayenne; let boil well until volume is reduced by half. Return
 fish slices, let boil gently for five minutes, and remove from heat. Serve.

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