new england bouillabaisse

★★★★☆ 9 Reviews
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By Daune (pronounced "Dawn") Browne
from Calais, ME

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

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★☆ 9 Reviews
serves 6
prep time 25 Min
cook time 30 Min
method Stove Top

Ingredients For new england bouillabaisse

  • 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

How To Make new england bouillabaisse

  • 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.
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