HARRY'S ISLAND BOUILLABAISSE
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
Provided by Bergy
Categories Crab
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- 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.
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WoLFDooM CuTscens
[email protected]This bouillabaisse was a bit too salty for my taste, but otherwise it was very good.
Kitty Bryant
[email protected]I've made this bouillabaisse several times now and it's always a hit with my guests. It's a bit time-consuming to make, but it's definitely worth the effort.
Gregory Odumo
[email protected]This was the best bouillabaisse I've ever had! The broth was so rich and flavorful, and the seafood was cooked perfectly. I highly recommend this recipe.
fila astro
[email protected]I thought this bouillabaisse was just okay. The broth was a bit bland and the seafood was a bit overcooked.
Md Ashraful Hussain
[email protected]This bouillabaisse was amazing! The broth was so flavorful and the seafood was cooked to perfection. I will definitely be making this again.
Nakpodia Michael
[email protected]The broth was a bit bland, but the seafood was cooked well.
manduhai javhlanbayr
[email protected]This was my first time making bouillabaisse and it turned out great! The recipe was easy to follow and the end result was delicious. I'll definitely be making this again.
Sagar Khokhar
[email protected]This bouillabaisse was a bit too salty for my taste, but otherwise it was very good.
Jade Miller
[email protected]I've made this bouillabaisse several times now and it's always a hit with my guests. It's a bit time-consuming to make, but it's definitely worth the effort.
Bhagawati Khadka
[email protected]This was the best bouillabaisse I've ever had! The broth was so rich and flavorful, and the seafood was cooked perfectly. I highly recommend this recipe.
Mpumelelo Ndlovu
[email protected]I thought this bouillabaisse was just okay. The broth was a bit bland and the seafood was a bit overcooked.
Vanessa Cerezo
[email protected]This bouillabaisse was amazing! The broth was so flavorful and the seafood was cooked to perfection. I will definitely be making this again.
AbdulWakeel Abdirahman
[email protected]The broth was a bit too fishy for my taste, but the seafood was cooked well.
Fahad Memon
[email protected]This was my first time making bouillabaisse and it turned out great! The recipe was easy to follow and the end result was delicious. I'll definitely be making this again.
Jokers Killers
[email protected]I've made this bouillabaisse several times now and it's always a crowd-pleaser. The broth is so rich and flavorful, and the seafood is always cooked perfectly. I highly recommend this recipe!
Tanjil Ahmed Hamim
[email protected]This bouillabaisse was a hit with my family! The broth was incredibly flavorful and the seafood was cooked perfectly. I especially loved the addition of saffron, which gave the dish a beautiful golden color and a slightly floral flavor.