Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Harry's Island Bouillabaisse Recipe
    Lost? Site Map

    Harry's Island Bouillabaisse

    Harry's Island Bouillabaisse. Photo by Bergy

    1/2 Photos of Harry's Island Bouillabaisse

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


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

    Ratings & Reviews:

    • on June 13, 2002


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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 23, 2003

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 12, 2002

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

    You Might Also Like...

    View All Crab Recipes


    Nutritional Facts for Harry's Island Bouillabaisse

    Serving Size: 1 (522 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 364.0
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 5.4 g
    Cholesterol 182.3 mg
    Sodium 1342.1 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 2.1 g
    Sugars 5.7 g
    Protein 46.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes