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Harry's Island Bouillabaisse
RECIPE 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
Posted on: Sep 17, 2001
Ingredients
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.
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Featured Reviews for This Recipe
From: grumblebee
On Apr 23, 2007
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! 
From: Jeffrey Shimamoto
On Apr 18, 2004
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!!
From: Chinua
On Jun 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.
From: Only1pinuchi
On Feb 23, 2007
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.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (522g) Recipe makes 8 servings |
||
| Calories 382 | ||
| Calories from Fat 100 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 5.4g | 27% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 229mg | 76% | |
| Sodium 717mg | 29% | |
| Potassium 1280mg | 36% | |
| Total Carbohydrate 16.4g | 5% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 5.7g | ||
| Protein 52.1g | 104% | |
| Vitamin A 1627mcg | 32% | |
| Vitamin B6 0.6mg | 30% | |
| Vitamin B12 32.8mcg | 546% | |
| Vitamin C 29mg | 49% | |
| Vitamin E 2mcg | 7% | |
| Calcium 124mg | 12% | |
| Iron 10mg | 57% | |
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