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
Preparation
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.
