Seafood Soup Provencale Recipe

Name: Seafood Soup Provencale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Classic Aioli; 2 teaspoons minced garlic; 1/2 teaspoon paprika; 1 egg; 2 tablespoons fresh lemon juice; salt and freshly ground black pepepr; 3/4 cup olive oil; Soup; 1/4 cup olive oil; 3/4 cup finely chopped celery; 2 cups finely chopped onion; 2 cups finely chopped leeks, rinsed thoroughly; 1` cup finely chopped red or green bell pepper; 1/2 cup finely diced fennel bulb; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon cayenne; 1/2 cup dry white wine; 3 cups canned tomatoe puree; 4 cups fish broth or clam juice; 1 pound firm white fish, cut into 1 inch pieces; 1/2 pound shrimp, peeled and deveined; 12 mussels in shells, scrubbed; 1 bound bay scallops, rinsed and dried; 1 tablespoon Sambuca; 8 1/2 inch slices French baguette, toasted

Servings: persons

Classic Aioli
2 teaspoons minced garlic
1/2 teaspoon paprika
1 egg
2 tablespoons fresh lemon juice
salt and freshly ground black pepepr
3/4 cup olive oil
Soup
1/4 cup olive oil
3/4 cup finely chopped celery
2 cups finely chopped onion
2 cups finely chopped leeks, rinsed thoroughly
1` cup finely chopped red or green bell pepper
1/2 cup finely diced fennel bulb
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/2 cup dry white wine
3 cups canned tomatoe puree
4 cups fish broth or clam juice
1 pound firm white fish, cut into 1 inch pieces
1/2 pound shrimp, peeled and deveined
12 mussels in shells, scrubbed
1 bound bay scallops, rinsed and dried
1 tablespoon Sambuca
8 1/2 inch slices French baguette, toasted

1
For Aioli. In blender or small food processor, combine garlic, paprika, egg, lemon juice, and salt and pepper to taste. With blender running, add 3/4 cup olive oil, 1 drop at a time, until mixture begins to emulsify. As mixture thickens, oil may be added in a slow steady stream. Transfer to a small bowl and chill up to 2 days.
2
In large stockpot, heat remaining 1/4 cup olive oil over medium heat. Add celery, onion, leeks, bell pepper and fennel. Cook until soft, about 5 minutes. Add salt, pepper, cayenne, wine and tomatoe puree and cook 5 minutes. Stir in fish broth and simmer 20 minutes.
3
Add fish and cook 2 minutes. Stir in shrimp and mussels. When mussel shells open, stir in scallops and Sambuca and cook 2 minutes. Remove from heat. Place baguette slices in warmed individual serving bowls and cover with soup.
4
Pass Aioli separately.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Classic Aioli, 2 teaspoons minced garlic, 1/2 teaspoon paprika, 1 egg, and more.

Yes, Seafood Soup Provencale falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seafood Soup Provencale

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