Harry's Savory Island Bouillabaisse
Dive into a heartfelt recipe inspired by my brother Harry, a master of seafood dishes! This robust Island Bouillabaisse brings together a medley of fresh seafood harmoniously simmered in a savory broth enriched with aromatic vegetables and herbs. Perfect for family gatherings or dinner parties, this dish is versatile, allowing you to incorporate your favorite seafood selections. Enjoy it with plenty of crusty bread to soak up the flavorful broth, and pair with a fresh salad for a complete meal. If you have leftovers, don't fret; they freeze beautifully, preserving the deliciousness for another delightful meal. Experience the taste of the ocean in every spoonful!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Cod fish fillet
1 lb (Cut into 1 1/2-inch chunks)
Scallops
1 lb (Do not chop)
Prawns or Shrimp
1 lb (Raw, deveined, shells removed)
Baby clams
1 (14-ounce) can (Drained)
Crab
2 (184 g) cans (Drained)
Salmon
1 (170 g) can (Drained)
Onion
1 cup (Chopped)
Celery
1 cup (Sliced)
Garlic
1 clove (Chopped)
Butter
1/3 cup (Unsalted)
Clam juice
2 cups (Ready to use)
Water
1 cup (Tap water)
Chopped tomatoes
2 (14-ounce) cans (With juices)
Dried basil
1 teaspoon (Dried)
Bay leaves
2 large (Whole)
Black pepper
1 1/2 teaspoons (Freshly ground)
Salt
To taste (Adjust as needed)
Instructions
1
In a large pot, melt the butter over medium heat. Add the chopped garlic, onion, and sliced celery, sautéing until they are soft and fragrant, about 5 minutes.
2
While the vegetables are cooking, cut the cod fish fillet into 1 1/2-inch chunks.
3
Once the vegetables are ready, stir in the chopped tomatoes (with their juices), clam juice, water, dried basil, bay leaves, and black pepper. Season with salt to taste.
4
Bring the mixture to a rolling boil, then reduce the heat and let it simmer uncovered for 10 minutes to meld the flavors.
5
Gently add the chunks of fish to the simmering broth and cook for an additional 5 minutes until they are just cooked through.
6
Next, add the canned clams, crab, and salmon, then let it simmer for another 5 minutes.
7
Finally, stir in the scallops and prawns, cooking for another 5 minutes until they are opaque and tender.
8
Remove the bay leaves and adjust seasoning if necessary before serving.
9
Ladle the bouillabaisse into bowls and serve hot, accompanied by crusty bread.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Harry's Savory Island Bouillabaisse?
It is a robust seafood stew inspired by the creator's brother Harry, featuring a medley of fresh seafood simmered in a savory broth with aromatic vegetables and herbs.
Who inspired this recipe?
This recipe was inspired by the creator's brother, Harry, who is described as a master of seafood dishes.
What types of seafood are included in this bouillabaisse?
The recipe includes cod fish fillet, scallops, prawns or shrimp, baby clams, canned crab, and canned salmon.
Can I use different types of seafood in this dish?
Yes, the recipe is versatile and allows you to incorporate your favorite seafood selections.
What vegetables are needed for the base?
You will need chopped onion, sliced celery, and chopped garlic.
How do I start the cooking process?
Start by melting butter in a large pot and sautéing the garlic, onion, and celery until soft and fragrant.
How long should I sauté the aromatic vegetables?
The garlic, onion, and celery should be sautéed for about 5 minutes.
What size should the cod fish be cut into?
The cod fish fillet should be cut into 1.5-inch chunks.
Do I need to drain the canned tomatoes?
No, you should use the canned chopped tomatoes along with their juices.
What liquids make up the broth?
The broth consists of clam juice, water, and the juices from the canned tomatoes.
What dried herbs are used for seasoning?
The recipe calls for dried basil and whole bay leaves.
How long should the broth simmer before adding the fish?
Once the mixture reaches a rolling boil, reduce the heat and let it simmer uncovered for 10 minutes.
When do I add the cod chunks?
Add the cod chunks after the broth has simmered for 10 minutes, then cook for another 5 minutes.
Are the clams and crab fresh or canned?
The recipe specifically calls for canned baby clams and canned crab.
When do I add the canned clams, crab, and salmon?
These items are added after the cod has cooked for 5 minutes, and they should simmer for an additional 5 minutes.
At what point are the scallops and prawns added?
The scallops and prawns are added last and cooked for 5 minutes until opaque and tender.
Should I chop the scallops?
No, the instructions specify not to chop the scallops.
How should the prawns be prepared?
The prawns or shrimp should be raw, deveined, and have their shells removed.
What should I do with the bay leaves before serving?
Remove the bay leaves from the pot before ladling the soup into bowls.
What is the best way to serve this bouillabaisse?
Serve it hot in bowls accompanied by plenty of crusty bread to soak up the broth.
What side dish pairs well with this soup?
A fresh salad is recommended to pair with the bouillabaisse for a complete meal.
Can leftovers of this recipe be frozen?
Yes, the leftovers freeze beautifully and preserve their deliciousness for a future meal.
How much butter is used in the recipe?
The recipe requires 1/3 cup of unsalted butter.
What type of clam juice should I use?
The recipe recommends 2 cups of ready-to-use clam juice.
Is the black pepper pre-ground or freshly ground?
The recipe calls for 1.5 teaspoons of freshly ground black pepper.
How many cans of crab are required?
You will need two 184-gram cans of crab.
Can I adjust the salt level?
Yes, salt should be added to taste and adjusted as needed before serving.
What is the total number of ingredients in this recipe?
There are 17 ingredients used in this island bouillabaisse.
How long is the total simmering time for the seafood?
The total simmering time for the various seafood additions is approximately 15 minutes.
Is this recipe suitable for dinner parties?
Yes, it is described as perfect for family gatherings or dinner parties due to its hearty nature.