Harry's Island Bouillabaisse

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: 45 mins
• 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.