New England Bouillabaisse
Wray Woolley

10 oz. leeks, cut in half, sliced thin, and washed under running water
15 oz. chicken broth
8 1" diameter red potatoes, peeled and cut in half
4 oz. lobster meat
4 oz. bay scallops, cleaned
4 oz. raw shrimp, cleaned and shelled
6 oz. clams (8-10 shelled or canned whole clams)
8 oz. canned tomatoes
3 1/3 cups water
1 fish garnish
3 tbsp. unsalted butter

Place the leeks and half the chicken broth in a heavy soup pot. Cook for 10 to 15 minutes over medium heat, stirring often. Add the rest of the broth and the potatoes and bring back to a boil, then test the potatoes for doneness. Add the tomatoes, clams, and shrimp and just before it boils again, add the scallops. Cook until they turn opaque. Add the lobster and butter and turn off the heat. Add salt or pepper in moderation.

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