Creole Bouillabaisse

• 1/2 lb mushroom
• 2 tablespoons butter
• 2 onions, peeled and chopped
• 2 garlic cloves, peeled and minced
• 2 tablespoons flour
• 2 cups tomato puree (canned is fine)
• 2 cups water
• 8 cloves
• 3 bay leaves
• 1 1/2 teaspoons curry powder
• 1/2 cup sherry wine
• 1 dash Tabasco sauce
• 1 teaspoon salt
• 4 lbs fish fillets (red snapper or redfish recommended)
• 1 1/2 quarts water, boiling
• hot buttered toast

1. Cut mushrooms into thin slices and allow to stand until needed.
2. Melt butter; saute onions, garlic and flour until golden brown.
3. Add tomato pulp and 2 cups of water, 4 cloves, bay leaves, curry, 1/4 cup of sherry and Tabasco sauce.
4. Simmer for 30 minutes.
5. Season with salt.
6. While sauce is simmering, cook fish fillets in simmering water with 4 cloves and remainder of sherry for 15 minutes.
7. Combine mushrooms and sauce with fish and cook for five minutes.
8. Remove pieces of fish from sauce, place on buttered toast on a large platter; pour sauce over fish and serve.

mushroom, butter, onions, garlic, flour, tomato puree, water, cloves, bay leaves, curry powder, sherry wine, tabasco sauce, salt, fish, water, hot buttered

Taken from www.food.com/recipe/creole-bouillabaisse-256562 (may not work)