Seafood Soup Recipe

Simmer broth

In a large pot, bring the fish stock and white wine to a gentle simmer over medium heat.

Add the tomato passata to the simmering liquid and keep at a low simmer while you prepare the aromatics.

In a separate heavy-bottomed pot or deep skillet, heat the butter and olive oil over medium heat until butter foams.

Add the diced onion, sliced fennel, carrot and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes.

Stir in the minced garlic and tomato paste and cook 1–2 minutes until fragrant, taking care not to let the garlic burn.

Add the thyme sprigs and bay leaf, then pour the simmering stock/wine/tomato mixture into the aromatics pot. Scrape the bottom of the pan to deglaze and incorporate any browned bits.

Season with the measured salt and black pepper. Bring the combined soup to a gentle simmer and cook uncovered for 12–15 minutes to meld flavors.

Taste the broth and adjust seasoning with additional salt, pepper, and lemon juice to brighten (start with 1 tsp lemon juice, add more to taste). Remove thyme sprigs and bay leaf.

Reduce heat to low. Add the fish pieces first, simmer gently for 3–4 minutes, then add the scallops and finally the shrimp. Cook until all seafood is just opaque and cooked through (total seafood cooking time about 4–6 minutes).

Stir in chopped parsley and lemon zest. Ladle the soup into warmed bowls and sprinkle grated Gruyère over each bowl (the cheese will soften and melt slightly into the hot soup).

Preheat oven to 200°C (400°F). Arrange bread slices on a baking sheet and brush both sides lightly with the 2 tbsp olive oil. Sprinkle with the 1/4 tsp salt.

Toast in the oven 8–10 minutes, turning halfway, until golden and crisp. When out of the oven, rub the top of each warm slice with the halved garlic clove to impart garlic flavor. Set aside.

If using saffron, steep the threads in 1 tsp warm water for 5 minutes to bloom.

In a small bowl, whisk the egg yolk with the minced garlic, smoked paprika, Dijon mustard, lemon juice and bloomed saffron with its soaking liquid (if using).

Very slowly, drizzle the 80 ml olive oil into the yolk mixture while whisking constantly (or use a small food processor/blender on low) to form a thick emulsion—like a mayonnaise. If it becomes too thick, thin with a few drops of warm water or lemon juice.

Season the rouille with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or salt. Chill until ready to serve.

To serve: place a dollop (about 1 tbsp) of rouille on the side of each bowl or on a crouton and allow guests to add to taste.