New England Bouillabaisse
By
Daune (pronounced "Dawn") Browne
@vavavoom
1
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.
Ingredients
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2leeks, washed and sliced
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1onion, sliced
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2 Tbspolive oil
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4garlic cloves
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3bay leaves
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2carrots, chopped
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6potatoes, cubed
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1/2 tspfennel seeds
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2 tsporange zest
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4 sprigsparsley
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3 cfish stock (i've used clam broth)
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3 largeripe tomatoes
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·juice of one lemon
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3 lbassorted fish and shellfish (haddock, lobster, scallops, shrimp, mussels (whatever you have on hand)
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1 cfresh parsley, chopped
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3-4 threadsaffron (i've done without--expensive!)
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·salt to taste
How to Make New England Bouillabaisse
- 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 New England Bouillabaisse
Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: French
Hashtags: #new england #bouillabaise
