Harry’s Island Bouillabaisse

Harry’s Island Bouillabaisse

  • Prep Time: 15 mins
  • Total Time: 45 mins
  • Servings: 8

    • About This Recipe

    “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 saladUse raw shrimp/prawns or they will be tough”

    Ingredients

  • 1lbcod fish fillet( or any othe firm white fish)
  • 1lbscallops
  • 1lb prawns or 1lbshrimp
  • 1 (14ounce) cans baby clams
  • 2 (184g) cans crab
  • 1 (170g) cans salmon
  • 1cuponion, chopped
  • 1cupcelery, sliced
  • 1garlic clove, chopped
  • 1/3 cupbutter
  • 2cupsclam juice
  • 1cupwater
  • 2 (14ounce) cans tomatoes, chopped
  • 1teaspoondried basil
  • 2largebay leaves
  • 1 1/2 teaspoonsblack pepper
  • salt

    • Directions

  • 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.
  • Enjoy.

    • Reviews

  • “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 lemonsand sloppy garlic breadIt 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 heresausage indeed–marseillians would cringe”

  • “Excellent starter recipe!I cooked this for the first time for a dinner party of 6.I tossed in everything seafood and some home made lemon flavored sausage.Clam juice is hard to find in Tokyo, so I substituted fish broth and that did the trick.Thanks Harry for a wonderful recipe!!”

  • “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.”

  • “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. :)”

  • “We really liked this recipe. We spent 2 weeks on Hatteras Island this summer, and enjoyed a seafood stew there, and this is very close to it. Thanks for posting.”

  • “This recipe is great for a nice, simple bouillabaisse. I like mine with a bit of saffron and fennel seed so I added that in and it was perfect! :)”

  • “Any recipe that makes me look like a champ in the kitchen is ok in my book. Thanks for making me look like a champ. I used Tilapia as my white fish and regular chopped clams. I bought fresh uncooked med shrimp. The girl at the fish counter told me never to cook already cooked shrimp. In her words, “they’ll come out like a dog’s chew toy”.So in closing, the blend of flavors in this recipe are delectable. And so easy easy easy to make. Thanks so much.”

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