New England Bouillabaisse
|2||leeks, washed and sliced|
|2 Tbsp||olive oil|
|1/2 tsp||fennel seeds|
|2 tsp||orange zest|
|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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DirectionsSaute 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.