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
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.


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
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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