New England Bouillabaisse

Daune (pronounced Dawn) Browne Recipe

By Daune (pronounced "Dawn") Browne vavavoom

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


Recipe Rating:
 9 Ratings
Serves:
6
Prep Time:
Cook Time:
Cooking 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
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Directions Step-By-Step

1
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.
2
Add the potatoes, fennel, and orange zest. Cook another 10 minutes.
3
Add the stock, tomatoes and lemon juice. Continue cooking until potatoes and carrots are tender.
4
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