One-pot wonder: Seafood court bouillon

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Cook Creole-style with seafood court bouillon

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Save yourself an extra hour doing dishes with this one-pot seafood stew from Tory McPhail, chef of the restaurant Commander's Palace in New Orleans.

One-pot seafood court bouillon
Servings:

Yield: 4 servings

Ingredients

    • 4 tablespoons vegetable oil
    • 8 garlic cloves, slivered
    • 3 bay leaves
    • 1 jalapeno, seeded and minced
    • 1 onion, large, small diced
    • 2 celery stalks, small diced
    • 2 green bell pepper, seeded and small diced
    • 1 tablespoon Creole seasoning
    • 1/2 cup flour
    • 3 cups tomatoes, peeled, seeded and small diced
    • 2 cups seafood stock
    • 1 tablespoon hot sauce
    • 2 tablespoons Worcestershire sauce
    • 1 tablespoon kosher salt
    • 8 ounces fish, mild, light and flaky sliced into smaller pieces
    • 8 ounces shrimp, wild caught
    • 8 ounces oysters, shucked
    • 2 tablespoons parsley

Preparation

Baking Directions:

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