Provençal Seafood Soup

 

 

 

 

 

 

 

Ingredients

For the Bouillabaisse

1 lb sea bass fillets, cut into chunks

1 lb mussels, cleaned

1 lb squid, cut into rings

3 tbsp olive oil

1 large fennel bulb, chopped

1 leek, chopped

1 large onion, chopped

3 garlic cloves, chopped

2 large tomatoes, diced

1 tsp saffron threads

1 tsp orange zest

6 cups fish stock or clam broth

Salt and pepper to taste

For the Rouille:

1/2 cup mayonnaise

1 garlic clove, minced

1 tsp lemon juice

Pinch of cayenne pepper

 

Instructions

Prepare Ingredients: Clean and chop all seafood and vegetables.

Make the Base: Sauté fennel, leek, onion, and garlic in olive oil. Add tomatoes, saffron, and orange zest.

Simmer Soup: Add fish stock, bring to a boil, then simmer. Add fish and squid, then mussels.

Prepare Rouille: Mix mayonnaise, garlic, lemon juice, and cayenne pepper.

Serve: Ladle soup into bowls, top with rouille, and enjoy with French bread.