New England Bouillabaisse

Daune (pronounced "Dawn") Browne

By
@vavavoom

Served in heated bowls with crusty French bread---oolala, Ayuh!


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Rating:
★★★★☆ 9 votes
Comments:
Serves:
6
Prep:
25 Min
Cook:
30 Min
Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Calling all seafood lovers! This soup is for you! We used a combo of shrimp, scallops and lobster, and the result was a scrumptiously savory soup fit for a feast.

Ingredients

2
leeks, washed and sliced
1
onion, sliced
2 Tbsp
olive oil
4
garlic cloves
3
bay leaves
2
carrots, chopped
6
potatoes, cubed
1/2 tsp
fennel seeds
2 tsp
orange zest
4 sprigs
parsley
3 c
fish stock (i've used clam broth)
3 large
ripe tomatoes
juice of one lemon
3 lb
assorted fish and shellfish (haddock, lobster, scallops, shrimp, mussels (whatever you have on hand)
1 c
fresh parsley, chopped
3-4 thread
saffron (i've done without--expensive!)
salt to taste

Step-By-Step

1Saute in a large soup pot the leeks and onion in the olive oil until tender. Add the garlic, bay leaves, carrots and black pepper and cook for 5 minutes.
2Add the potatoes, fennel, and orange zest. Cook another 10 minutes.
3Add the stock, tomatoes and lemon juice. Continue cooking until potatoes and carrots are tender.
4Mix in the fish, saffron, and parsley and cook for 3 to 4 minutes. Add salt to taste. Serve in heated bowls with crusty French bread.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: French