Prep 15 mins
Cook 30 mins
This is my brother Harry's recipe and it is very good! You can freeze leftovers (if there are any). Don't feel limited to the seafood in this recipe - he often changes the contents. Allow about 4 lbs of fish/seafood for this recipe whatever you decide on. Serve with lots of crusty bread and perhaps a salad Use raw shrimp/prawns or they will be tough
- 1 lb cod fish fillet (or any othe firm white fish)
- 1 lb scallops
- 1 lb prawns or 1 lb shrimp
- 1 (14 ounce) can baby clams
- 2 (184 g) cans crab
- 1 (170 g) can salmon
- 1 cup onion, chopped
- 1 cup celery, sliced
- 1 garlic clove, chopped
- 1⁄3 cup butter
- 2 cups clam juice
- 1 cup water
- 2 (14 ounce) cans tomatoes, chopped
- 1 teaspoon dried basil
- 2 large bay leaves
- 1 1⁄2 teaspoons black pepper
- Saute garlic, onions and celery in the butter.
- Cut up the fillets of fish in 1 1/2" chunks.
- In a large pot combine the sauted mixture with tomatoes, clam nectar, water, basil, bayleaves and pepper.
- Bring to a boil, reduce heat and simmer for 10 minutes.
- Add fish chunks, cook 5 minutes.
- Add clams, crab and salmon cook final 5 minutes.
- Add scallops,prawns, cook 5 minutes.
It good, but it lacks zest. I recommend adding 1-2 lemons according to their size. You can also add rice and sausage.
I tried it with the lemons and sloppy garlic bread It was excellent worthy of 6 stars! and yes very easy to make.
I haven't prepared it yet seems to make the concept of bouillabasse easier --wanted to comment on the rater who suggests putting sausage into the dish ---huh???this is a fish dish darlin-don't be swayed harry I'll try it out and let you know --new orleans--maybe if it's not zesty it needs a pinch of spice or 2 and we have that here sausage indeed--marseillians would cringe