Best Harrys Island Bouillabaisse Recipes

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HARRY'S ISLAND BOUILLABAISSE



Harry's Island Bouillabaisse image

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

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

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.

BOUILLABAISSE



Bouillabaisse image

This is a variation of Cioppino (Italian Seafood Stew). This recipe blends the subtle flavors of shellfish with spicy Italian sausage. The stock can be made ahead and reheated when ready to add seafood. I can serve the stock to "NON-FISH" lovers as well! Your guests will go crazy with this one. Serve with a loaf of crusty bread so they can get all of the stock!

Provided by The Kissing Cook

Categories     Stew

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 lb hot Italian sausage, casings removed
2 cups chopped onions, about 2 medium onions
1 (28 ounce) can diced italian tomatoes with garlic
1 cup dry white wine
1 lb fresh mushrooms, sliced
1 cup tomato sauce
1 (14 ounce) can stewed tomatoes
1 cup bottled clam juice
4 garlic cloves, minced
1/2 cup fresh basil leaf, chopped
1 bunch parsley, washed and large stems removed, chopped
2 dozen littleneck clams, well scrubbed
1 lb shrimp, cleaned and deveined
1 lb sea scallops
4 lobster tails, split down the center lengthwise
fresh pasta

Steps:

  • Heat olive oil in large Dutch oven or flameproof casserole over medium heat. Add sausage, mushrooms and onions and cook, stirring frequently and breaking up sausage with a fork until sausage loses pink color, about 10 minutes.
  • Stir in tomatoes. Bring mixture to boil.
  • Reduce heat to low and simmer 5 minutes. Pour in wine and clam juice. Return mixture to boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally. Add basil and garlic and cook 5 minutes longer.
  • Stock can be prepared ahead to this point. Either refrigerate until ready to use (usually 24 hours) or freeze.
  • Before serving, transfer stock to a pot large enough to accommodate stock and shellfish. Bring to boil over high heat.
  • Reserve half of the parsley for garnish and add remaining parsley to the pot. Add clams. Reduce heat to medium high and simmer until some clams open. Add remaining shellfish and simmer until done (about 5 - 10 minutes) DISCARD ANY CLAMS THAT DO NOT OPEN.
  • Ladle into bowl and sprinkle with reserved parsley. Serve with fresh pasta.

Nutrition Facts : Calories 449, Fat 21.1, SaturatedFat 6.2, Cholesterol 153.2, Sodium 1234.9, Carbohydrate 18.4, Fiber 2.4, Sugar 7.1, Protein 40.9

BOUILLABAISSE



Bouillabaisse image

Provided by David Kamen

Categories     Soup/Stew     Fish     Potato     Shellfish     Saffron     Fennel     Fall     Winter     Simmer

Yield Makes 6 to 8 servings

Number Of Ingredients 17

1/2 cup olive oil
1 bulb fennel, stems trimmed, cored and sliced
1 large onion, peeled and sliced
1 small leek, white and light green parts only, sliced
1 large tomato, peeled, seeded, and chopped
3 garlic cloves, peeled and chopped
1 tablespoon tomato paste
Cayenne pepper
1 teaspoon saffron threads
2 medium russet potatoes, peeled, diced
1 1/2 quarts fish stock
1 bouquet garni (see Cook's note)
Kosher salt and freshly ground black pepper
3 pounds assorted seafood (firm white fish such as monkfish or bass, and shrimp, mussels, cockles, or lobster), cleaned and cut into bite-size chunks
2 tablespoons flat-leaf parsley, chopped
1 tablespoon chervil, chopped
Garlic and Saffron Mayonnaise (Rouille) , for serving

Steps:

  • 1. In a large, heavy-bottomed stockpot over medium-high heat, heat the olive oil. Add the fennel, onions, and leeks and cover with a tight-fitting lid. Cook the vegetables, stirring occasionally, until just beginning to tenderize, about 5 minutes. Add the tomato and garlic, re-cover the pot, and continue cooking until the tomatoes begin to break down, 2 to 3 minutes.
  • 2. Add the tomato paste, cayenne, saffron, potatoes, fish stock, and bouquet garni. Season with salt and pepper and bring the liquid up to a boil. Cover the pot, reduce the heat to medium, and simmer until the potatoes are cooked, 10 to 15 minutes.
  • 3. Add the seafood in order of firmness and cooking time, with the denser fillets of fish going into the pot first, followed by shellfish and then shrimp. Simmer the soup, stirring very minimally to preserve the whole pieces of seafood, until the shellfish have opened and fish fillets have cooked through, 5 to 10 minutes total, depending on the seafood being used.
  • 4. To serve, remove and discard the bouquet garni. Carefully remove the fish and shellfish, arranging them on a large serving platter or in warm bowls. Ladle the broth and potatoes over fish and garnish with the herbs. Serve warm.

BOUILLABAISSE



Bouillabaisse image

A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs. You can leave the shrimp and lobster in the shell for more flavor to be added to the stew. If you do make recipe #147961 do add the shells from the lobster and crab. I do favor the Alternative method in that recipe. This can be made the day before. All the fish is optional and interchangeable.

Provided by Rita1652

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 24

1/2 cup dry sherry
1/2 teaspoon saffron
1 lb flounder or 1 lb trout, boned and fillet
1/2-1 lb scallops (cleaned and shelled) or 1/2-1 lb crabmeat (cleaned and shelled)
10 small clams
10 mussels
2 small squid, cleaned and sliced into rings
1/4 cup olive oil
1 large onion, diced
2 shallots, minced
1 carrot, diced
1 cup fennel bulb, thinly sliced
6 garlic cloves, minced
28 ounces tomatoes, diced with liquid
2 cups clam juice (or Recipe #147961) or 2 cups chicken broth (or Shrimp Stock (2 Methods))
1 tablespoon tomato paste
2 teaspoons salt
1 teaspoon thyme
1/2 teaspoon basil
2 tablespoons fresh parsley
pepper
garlic-infused olive oil
parsley
red pepper flakes

Steps:

  • Add saffron to sherry set aside.
  • Cut fish into bite size pieces.
  • Scrub clams and mussels.
  • In a large stock pot heat oil. Saute onions, shallots, carrot, fennel, and garlic in oil on low heat until lightly golden.
  • Add all liquids and seasonings including the saffron infused sherry.
  • Bring to just a boil. Lower heat and simmer 15 minutes. Add all seafood adding squid last, mix and simmer 10 minutes.
  • Serve hot in large bowls.
  • Top with garnishes.
  • Serve with crusty bread, and a tossed salad.

Nutrition Facts : Calories 302.4, Fat 12.2, SaturatedFat 1.9, Cholesterol 88.4, Sodium 1371.8, Carbohydrate 14.7, Fiber 3, Sugar 5.6, Protein 30.1

BOUILLABAISSE



Bouillabaisse image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 23

1/2 cup mayonnaise
1/4 cup chopped jarred roasted red peppers, drained and patted dry
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 clove garlic, roughly chopped
Kosher salt
4 plum tomatoes, halved lengthwise
1 pound large shell-on shrimp
1 pound mussels
6 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 8-ounce bottles clam juice
1 wide strip orange zest
1 bulb fennel, quartered, cored and thinly sliced
1 large shallot, thinly sliced
2 cloves garlic, finely chopped
Kosher salt
Small pinch of saffron threads
1/2 cup dry white wine
1 1/2 pounds firm white fish (such as cod, monkfish or black sea bass), cut into 3-inch pieces
Freshly ground pepper
1 baguette, sliced and toasted
2 tablespoons finely chopped fresh parsley

Steps:

  • Make the rouille: Puree the mayonnaise, roasted red peppers, olive oil, lemon juice, garlic and a pinch of salt in a blender until smooth. Transfer to a small bowl; refrigerate until ready to serve.
  • Prepare the bouillabaisse: Grate the tomato flesh on the large holes of a box grater down to the skins; reserve the skins separately. Peel and devein the shrimp, reserving the shells and tails for the broth; clean and debeard the mussels. Refrigerate the seafood until ready to use.
  • Make the broth: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the shrimp shells and tails and cook, stirring, until bright red, about 3 minutes. Stir in the tomato paste until incorporated, about 30 seconds. Add the clam juice, 4 cups water, the reserved tomato skins, the orange zest and 1/4 cup of the sliced fennel. Bring to a boil, then reduce the heat to medium; simmer until the liquid is reduced to about 4 cups, 12 to 15 minutes. Strain the broth through a fine-mesh sieve set over a bowl, pressing on the solids to extract the liquid; reserve the broth.
  • Wipe out the pot and heat the remaining 3 tablespoons olive oil over medium heat. Add the remaining fennel, the shallot, garlic and a pinch of salt; partially cover and cook, stirring occasionally, until the fennel begins to soften, about 5 minutes. Add the reserved grated tomato flesh and cook, stirring, until slightly thickened, about 2 minutes. Stir in the saffron, then add the wine and simmer until the liquid is reduced by about two-thirds, about 4 minutes. Add the reserved broth and return to a simmer.
  • Add the mussels to the pot; cover and cook 4 minutes. Add any thick pieces of fish and cook, covered, 2 minutes. Add the remaining fish and the shrimp and cook, covered, until the mussels open and the fish and shrimp are just cooked through, 3 to 4 more minutes. (Discard any mussels that do not open.) Season with salt and pepper.
  • Spread the baguette with the rouille and serve with the bouillabaisse. Sprinkle with parsley.

BOUILLABAISSE



Bouillabaisse image

I'm sure there are French chefs out there with rather strong opinions as to what classifies as a Bouillabaisse. I'm certainly no French chef. I was looking for a healthy way to enjoy seafood. Since its winter here in NY, a piece of grilled fish just didn't seem hearty enough to do the trick. My mom gave me a few different recipes that I pieced together to create my own version of this delicious fish stew. Feel free to substitute the seafood for whatever looks fresh at the market that day.

Provided by Diet It Up

Categories     Stew

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 19

1 tablespoon extra virgin olive oil
1 stalk celery, finely diced (about 1/4 cup)
1/4 cup green bell pepper, finely diced (about 1/2 a small pepper)
2 garlic cloves, minced
1/2 onion, finely diced (about 1/2 cup)
1 bay leaf
1 teaspoon fresh thyme, leaves picked from stems
1/2 teaspoon crushed red pepper flakes
salt and pepper
1/2 cup dry white wine
1 cup clam juice
1 cup crushed tomatoes
1/4-1/2 cup water
1 teaspoon lemon juice, fresh squeezed
1/2 lb fish fillet (any sturdy white fish will do, I used Chilean Sea Bass)
8 littleneck clams (includes a few extra in case some don't open)
1/4 lb bay scallop
1/4 lb large shrimp, peeled and deveined
2 tablespoons fresh parsley, chopped

Steps:

  • Heat olive oil in a deep skillet; sauté celery, green pepper, onion, and garlic until soft.
  • Add bay leaf, thyme, and crushed red pepper to the vegetables and sauté for a minute or so.
  • Add wine, clam juice, tomatoes, ¼ cup water and lemon juice. Bring to a boil. Drop to a simmer, cover and cook for 30 minutes. Give it a stir every so often and add the additional ¼ cup water if the sauce looks too thick.
  • Add fish filets and clams. Cover and cook for 5 minutes or until fish flakes easily with a fork and the clams pop open.
  • Add shrimp and scallops. Simmer uncovered until cooked through, approximately 3 minutes.
  • Season with salt and pepper to taste.
  • Garnish with fresh parsley and serve with toasted baguette.

ISLAND-STYLE BOUILLABAISSE



Island-Style Bouillabaisse image

Bouillabaisse is a traditional Provencal fish stew made with rockfish, langoustine and scallops in a fish-saffron broth scented with orange peels. It's one of the most luxurious, comforting dishes out there when done correctly. When thinking about the center dish for this episode, I decided to tap into my upbringing and the summers spent in Gonaives, a department in the Artibonite region of Haiti; it's a sea town with lots of seafood and goods. I wanted to create the same luxurious fish stew but with traditional Caribbean ingredients.

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 30

1/2 cup olive oil
8 cloves garlic
5 cloves
4 scallions
3 sprigs thyme
1 habanero
1 lime, juiced
1 onion, chopped
1 bunch parsley
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 whole snapper, deboned
1 pound mussels
8 ounces littleneck or manilla clams
1 cup olive oil plus 1 tablespoon
8 cloves garlic, sliced or chopped
1 leek, sliced
1 onion, sliced
1/2 cup chopped fresh turmeric
1/2 tablespoon chopped fresh ginger
Kosher salt and freshly ground black pepper
1/4 cup dried shrimp
1 tablespoon shrimp paste
1 tablespoon tomato paste
2 sprigs thyme
1 cup white wine
1/2 cup coconut water
1 quart fish stock
1 Scotch bonnet chile studded with 4 cloves
2 shallots, sliced

Steps:

  • For the epis: Put the the oil, the garlic, cloves, scallions, thyme, habanero, lime juice, onion, parsley, salt and pepper in a blender and puree until it reaches a thick consistency.
  • For the bouillabaisse: Add 2 tablespoons of the epis to the whole fish and let marinate.
  • Clean the mussels by soaking in cold water and removing the beard from each mussel. Clean the clams by brushing with a soft brush to remove all the grit and sand. Then let them soak in cold salted water until ready to cook.
  • Add 1 cup of the oil to a large pot over medium heat and saute the garlic, leeks, onions, turmeric and ginger until soft, stirring occasionally, 8 to 10 minutes. Season with salt and pepper. Then add the dried shrimp, shrimp paste, tomato paste, thyme and half of the remaining epis and cook until fragrant, about 4 minutes. Deglaze with half of the wine, the coconut water and fish stock, add the Scotch bonnet chile and simmer on low heat until reduced by thirty percent. Turn off the heat, transfer the contents to a high-powered blender and blend until smooth. Pass through a sieve. Add the stew back to the pot and let simmer on low.
  • While stew is simmering, heat a grill pan over medium-high heat to grill the whole fish. Place the fish on the grill and cook on one side until golden, about 7 minutes. Flip and cook the other side until golden and cooked through, about 7 more minutes. Remove from the heat.
  • While the fish is on the grill, in another large pot heat the remaining tablespoon oil over medium heat with the remaining epis and the shallots. Cook until soft, 8 to 10 minutes. Add the clams and deglaze with the remaining wine. Ladle some stew into the pan and cover until the clams are fully cooked and open, 5 to 8 minutes. Discard any that don't open.
  • Add the mussels to the simmering stew and cook until they open, 5 to 8 minutes. Discard any that don't open.
  • Plate the grilled fish on a large platter. Arrange the clams and mussels in the stew around the fish.

NEW ORLEANS-STYLE BOUILLABAISSE



New Orleans-Style Bouillabaisse image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 32

1 tablespoon olive oil
1 pound shrimp shells and heads
2 stalks celery, chopped
1 fresh bay leaf
1 small leek, chopped
1 small onion, chopped
A few black peppercorns
1 small bundle fresh parsley and thyme
4 cups chicken stock
A fat pinch saffron
1 egg yolk
1 clove garlic, smashed to a paste
1 teaspoon Dijon mustard
Juice of 1/2 lemon
2/3 to 3/4 cup grapeseed oil
Salt and pepper
Hot sauce, such as Tabasco
2 tablespoons olive oil
1 to 2 links andouille sausage, sliced on the bias
2 to 3 cloves garlic, grated or minced
2 stalks celery, diced
1 onion, diced
1/2 small bulb fennel, sliced, fronds reserved
1/2 green bell pepper, diced
2 plum or beefsteak tomatoes, grated
6 ounces beer, such as Abita
3 ounces redfish, cut into chunks
12 shrimp, peeled and deveined, tails on
2 to 3 ounces fresh crabmeat
Old Bay seasoning
Hot sauce, such as Tabasco
4 slices baguette, toasted

Steps:

  • For the broth: Heat the oil in a medium pot over medium-high heat. Add the shrimp heads and shells and saute a few minutes until starting to brown. Add the celery, bay leaf, leeks, onions and peppercorns; stir for a couple of minutes. Add the herb bundle and cover with the stock, then add the saffron and bring to a simmer. Let bubble gently for about 30 minutes. Strain and reserve.
  • For the spicy garlic aioli: Whisk together the egg yolk, garlic, Dijon and lemon juice in a small bowl. Whisking constantly, slowly stream in the oil to emulsify. Season with salt, pepper and hot sauce.
  • For the bouillabaisse: Heat 1 tablespoon of the oil in a medium to large Dutch oven over medium-high heat. Add the andouille and cook until browned and crisp. Remove from the pan and set aside.
  • Reduce the heat to medium and add the remaining tablespoon olive oil to the Dutch oven. Add the garlic, celery, onions, fennel and bell peppers. Let sweat for 8 to 10 minutes, adding the tomatoes during the last few minutes of cooking. Raise the heat to medium-high, add the beer and bring to a simmer. Let reduce for a few minutes, then add 2 to 3 cups of the shrimp stock and bring to a simmer. Add the redfish and shrimp and let cook through, 3 to 4 minutes. Remove from the heat and stir in the crabmeat to heat through. Season with Old Bay and hot sauce and add the andouille back to the pot.
  • To serve: Spread the aioli on the toasted baguette slices and divide among four shallow bowls. To each bowl, add three pieces of fish, three pieces of shrimp, some crab and some Andouille. Pour in some of the broth, making sure to include the vegetables in the broth. Garnish with the reserved fennel fronds.

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