new england bouillabaisse

Name: New England Bouillabaisse
Prep time: 25 min
Cook time: 30 min
Yield: 6
Cuisine: French
Ingredients: 2 - leeks, washed and sliced; 1 - onion, sliced; 2 tablespoon(s) olive oil; 4 - garlic cloves; 3 - bay leaves; 2 - carrots, chopped; 6 - potatoes, cubed; 1/2 teaspoon(s) fennel seeds; 2 teaspoon(s) orange zest; 4 sprigs - parsley; 3 cup(s) fish stock (i've used clam broth); 3 large - ripe tomatoes; - juice of one lemon; 3 pound(s) assorted fish and shellfish (haddock, lobster, scallops, shrimp, mussels (whatever you have on hand); 1 cup(s) fresh parsley, chopped; 3-4 thread - saffron (i've done without--expensive!); - salt to taste

(9 RATINGS)

2.23K Pinches 2 Photos

Daune (pronounced "Dawn") Browne

Calais, ME

Updated on Oct 3, 2012

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

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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

prep time 25 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

2 - leeks, washed and sliced
1 - onion, sliced
2 tablespoons olive oil
4 - garlic cloves
3 - bay leaves
2 - carrots, chopped
6 - potatoes, cubed
1/2 teaspoon fennel seeds
2 teaspoons orange zest
4 sprigs - parsley
3 cups fish stock (i've used clam broth)
3 large - ripe tomatoes
- juice of one lemon
3 pounds assorted fish and shellfish (haddock, lobster, scallops, shrimp, mussels (whatever you have on hand)
1 cup fresh parsley, chopped
3-4 thread - saffron (i've done without--expensive!)
- salt to taste

How To Make new england bouillabaisse

Step 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.

Step 2

Add the potatoes, fennel, and orange zest. Cook another 10 minutes.
Step 3

Add the stock, tomatoes and lemon juice. Continue cooking until potatoes and carrots are tender.
Step 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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