7 Reviews of Harry's Island Bouillabaisse

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: 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: FRED BETZ

On Feb 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.

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.

From: heathinnola

On Sep 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

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!