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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Seafood Soup Provencale

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions