New England Bouillabaisse

Recipe Rating:	9 Ratings4
Categories:	French, Fish Soups
Serves:	6
Prep Time:	25 Min
Cook Time:	30 Min

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

Pinched by msykiki, and 1,987 more.

Daune (pronounced "Dawn") Browne

Well Seasoned

Calais, ME (pop. 3,123)

vavavoom

Member Since Jul 2011

Daune (pronounced "Dawn")'s Notes:

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

Comments 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.

Directions

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.