Seafood Soup Recipe
chimmichurri, gruyere, garlic croutons & rouille
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood Soup Base
Chimichurri
Gruyere Garlic Croutons
Rouille
Method
Seafood Soup Base
- 1
- 2
Add Liquids and Seasonings
Pour in the fish stock and add diced tomatoes, salt, black pepper, and bay leaves. Bring to a simmer.
- 3
Cook the Seafood
Once the soup is simmering, add the mixed seafood. Cook for about 5-10 minutes until seafood is cooked through and tender. Remove bay leaves before serving.
Chimichurri
- 4
Combine Ingredients
In a bowl, combine chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well until combined.
Gruyere Garlic Croutons
- 5
Prepare the Croutons
Preheat the oven to 375°F (190°C). In a bowl, toss the cubed baguette with olive oil, minced garlic, and salt. Spread the cubes on a baking sheet.
- 6
Bake and Add Cheese
Bake the croutons in the preheated oven for about 10-15 minutes until golden and crispy. Remove from the oven and sprinkle shredded Gruyere cheese on top. Return to the oven for an additional 5 minutes until the cheese is melted.
Rouille
- 7
Mix Rouille Ingredients
In a small bowl, combine mayonnaise, minced garlic, saffron threads, red pepper flakes, and lemon juice. Whisk until smooth and fully incorporated.
