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| 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% | |
Harry's Island Bouillabaisse
By: Bergy
Sep 17, 2001
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
SERVES 8
Ingredients
- 1 lb cod fish fillet (or any othe firm white fish)
- 1 lb scallops
- 1 lb prawns or 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.
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- Course > Main Dish
- Course > Soups
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- Main Ingredient > Seafood > Fish > Saltwater > Cod
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- Main Ingredient > Seafood > Shellfish > Crab
- Main Ingredient > Seafood > Shellfish > Scallops
- Main Ingredient > Vegetables
- Cuisine > European > Western > French
- Preparation > Time to Make > < 60 mins
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- Preparation > Equipment > Freezer
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Featured Reviews for This Recipe
From: CaramelPie
On Oct 24, 2008
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.
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: 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.
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