Harry's Island Bouillabaisse |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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 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.
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