Harry's Island Bouillabaisse

Bergy's Note:

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

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 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 ½ teaspoons black pepper
• salt

Directions:

1. Saute garlic, onions and celery in the butter.
2. Cut up the fillets of fish in 1 1/2" chunks.
3. In a large pot combine the sauted mixture with tomatoes, clam nectar, water, basil, bayleaves and pepper.
4. Bring to a boil, reduce heat and simmer for 10 minutes.
5. Add fish chunks, cook 5 minutes.
6. Add clams, crab and salmon cook final 5 minutes.
7. Add scallops,prawns, cook 5 minutes.
8. Enjoy.

Reviews

[Chinua]

It good, but it lacks zest. I recommend adding 1-2 lemons according to their size. You can also add rice and sausage.

[FRED BETZ]

I tried it with the lemons and sloppy garlic bread It was excellent worthy of 6 stars! and yes very easy to make.

[heathinnola]

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