New England Bouillabaisse

By Daune (pronounced "Dawn") Browne
@vavavoom

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

Rating:

★★★★☆ 9 votes

Comments:

39 Comments

Serves:

Prep:

25 Min

Cook:

30 Min

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.

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

How to Make New England Bouillabaisse

Step-by-Step

1Saute 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.
2Add the potatoes, fennel, and orange zest. Cook another 10 minutes.
3Add the stock, tomatoes and lemon juice. Continue cooking until potatoes and carrots are tender.
4Mix 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.