Harry's Island Bouillabaisse

Submitted by Bergy

"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"

 

• Ready In: 45mins
• Ingredients: 17
• Serves: 8

ingredients

• 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
• 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

 

[IFortuna]

This is a great recipe! As for adding sausage, that makes it an Italian Cioppino. Nothing wrong with that. Some spicy Italian sausage might perk it up for some of the readers who find this bland. Right before serving, I like to add some fat free half and half (cream or double cream) making it more of and Irish dish! Fine as written but there are a lot variations that can be had here. I leave out the garlic because it tends to mask the other flavors and if you add sausage it probably has garlic in it. Be sure to add your shrimp at the last moment and wait until they turn pink. If you overcook them they become rubbery.

 

[miketheVINE]

Whoever said adding anything other than meat to a bouillabaisse needs to get out of their box! Some chorizo or andouille will make this the best dish in the house... i'm sure this is an obvious suggestion too... but get some fresh fish! use halibut instead of cod! bouillabaisse is endless possibilities! DO WHAT YOU WANT. :)