Ingredients
Broth
- 3 tbsp Olive Oil
- 1 large Onion, sliced
- 2 Leeks (white parts), sliced
- 2 Celery Stalks, chopped
- 1 Fennel Bulb, sliced
- 4 Garlic Cloves, crushed
- 3 Tomatoes, chopped (or 1 cup Crushed Tomatoes)
- 1 strip Orange Peel
- 1 tsp Fennel Seeds
- 1 Bay Leaf
- 1 sprig of Thyme
- 1/4 tsp Saffron Threads
- 1 tsp Paprika
- Salt + Pepper
- 1 cup Dry White Wine
- 6 cups Seafood Stock
Rouille (spicy garlic-saffron mayo)
- 1 Egg Yolk
- 2–3 Garlic Cloves, minced
- 1 pinch Saffron soaked in 1 tbsp warm water
- 1 tsp Dijon Mustard
- 1 tsp Cayenne or Espelette Pepper
- Pinch of Salt
- 1/2 cup Olive Oil
Seafood (Use what you have locally):
- 1 lb firm white fish (such as cod, monkfish, halibut, snapper), cut into cubes
- 1 lb shellfish (such as mussels, clams, shrimp)
- Optional: 1 small crab or lobster pieces
For serving
- Crusty toasted baguette slices
Directions
- Heat olive oil in a large heavy pot. Add onion, leeks, celery, and fennel. Cook 8 – 10 minutes until soft.
- Add garlic, tomatoes, paprika, fennel seeds, thyme, bay leaf, orange peel. Cook for 5 minutes.
- Add white wine and simmer until reduced by half.
- Add fish stock then saffron, salt and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes.
- (Optional) If you prefer a thicker soup, use an immersion blender to blend vegetables into the broth then strain for a smoother, richer broth.
- Add fish chunks first; simmer for 5 minutes.
- Add shellfish; cook until mussels/clams open and shrimp turn pink, 3–5 minutes.
- In a separate medium bowl whisk together all ingredients for Rouille until thick and spreadable, drizzling in the olive oil slowly.
- Ladle soup and seafood into wide bowls. Serve with toasted baguette slices topped with rouille and pour broth generously over the bread.
Yield: 6 servings
Total Time: 1 hour 30 minutes