French Seafood Soup

A fairly classic French soup, utilizing whatever seafood you can get your hands on.  I used steamer clams and halibut since that was available, but a greater variety of protein would be better.



2 lb Halibut (or other firm white fish), boned and skinned, and cut into chunks
1 lb other seafood (steamer clams and shrimp will do nicely
2 medium onions, chopped
1 bell pepper, chopped
3-5 roma tomatoes, seeded and chopped finely
2 bay leaves
3-5 cloves garlic
3 tbsp butter
1 heaping tbsp paprika
Cayenne pepper to taste
1 quart fish stock (use bones, skin, etc.)
2 cups dry cider or white wine
Salt and pepper to taste

Saute onions and bay leaves in butter, adding bell pepper and minced garlic when translucent.  Cook through. Add the liquids, seasonings, and tomatoes, and cook thoroughly at a simmer.  Shortly before serving, add seafood and cook on low until slightly underdone (they will continue cooking off the heat).  If you have a variety of seafood, staggering the order so they all finish cooking at the same time may be necessary.


Serve with crusty French Bread and/or rice, and aioli.


Aioli:
1 tbsp lemon juice
3 cloves garlic, ground or pureed
Fresh basil, finely chopped
1 egg yolk, farm fresh if possible
Salt and pepper to taste
1 cup extra virgin olive oil

Using a hand mixer, blend the yolk and lemon juice. Slowly add olive oil a few drops at a time, integrating fully before adding more.  Once the mixture has emulsified (started to thicken) you can add a bit more oil at a time.  Add the garlic and basil when the mixture has emulsified.  S&P at end.

© John Frey, 2015. The Author of this work retains full copyright for this material.  The recipes and other contents therein may not be used for any commercial purposes.