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Categories:
garlic paprika egg lemon juice salt olive oil olive oil celery onion leeks red or fennel bulb salt freshly ground black pepper cayenne white wine puree fish broth white fish shrimp mussels bay scallops sambuca
Viewed: 38 - Published at: 8 years agoIngredients
- 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
Method
- 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.
- 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.
- 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.
- Pass Aioli separately.
