New England Bouillabaisse

2
Daune (pronounced "Dawn") Browne

By
@vavavoom

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

Rating:
★★★★☆ 9 votes
Comments:
Serves:
6
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.

Printable Recipe Card

About New England Bouillabaisse

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: French