New England Bouillabaisse

Daune (pronounced "Dawn") Browne


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


★★★★☆ 9 votes

25 Min
30 Min
Stove Top


  • 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
  • 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.

Printable Recipe Card

About New England Bouillabaisse

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

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