New England Bouillabaisse

25 Min
30 Min
Stove Top

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

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.


leeks, washed and sliced
onion, sliced
2 Tbsp
olive oil
garlic cloves
bay leaves
carrots, chopped
potatoes, cubed
1/2 tsp
fennel seeds
2 tsp
orange zest
4 sprigs
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

Directions Step-By-Step

Saute 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.
Add the potatoes, fennel, and orange zest. Cook another 10 minutes.
Add the stock, tomatoes and lemon juice. Continue cooking until potatoes and carrots are tender.
Mix 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

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Rick Pottorf rickey555
Apr 13, 2013
Well I made this tonight and it was very good. i've lived in the Gulf Coast and West Coast and I do love fish and seafood type. I did follow the recipe just as you directed, except I did simmer my veggies longer before adding the seafood, shrimp, sea scallops, lobster tail meat, cod, tilapia , and canned clams. It gave it a more creamier texture. I would leave out the cod and tilapia and just go with the other three plus the clams . I think that is because, those are my favorite excerpt for crab. Which are hard to get around here. The cost of the seafood you will pay dearly around here. But all in all great stuff. Everyone enjoyed it. Will be making this again.
Thanks. Rick
PS I did take the shells off.
Rick Pottorf rickey555
Apr 13, 2013
Thank you for the info. I'm getting ready to make now.
Daune (pronounced "Dawn") Browne vavavoom
Apr 13, 2013
I always take the shells off, but-----you can leave them on if you want. It's just a matter of what you want to do. I like that you can just serve it and not have to bother taking off the shells.
Rick Pottorf rickey555
Apr 12, 2013
Hello, I'm Rick that is right in the middle of the states. I have everything for this good sounding soup ready to go. What I would like to know is do you leave the shell on the lobster and shrimp? I'm going to make it with the shell on, but I could use a little advice if wrong. Rick
Annie Byrd AByrd
Apr 9, 2013
I will definitely try this one soon. Thanks for posting it.