Le Provencal Bouillabaisse

Le Provencal is located in the casino, Paris, in Las Vegas.  Bouillabaisse is a French Soup, featuring fruits of the sea.

bowl of fish stew

Le Provencal Bouillabaisse

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Le Provencal Bouillabaisse

Make Bouillabaisse just like Le Provencal does at the Las Vegas Paris Hotel. 
5 from 1 vote
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Course: Soup
Cuisine: French
Keyword: Clams, Fish, Shrimp
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 323kcal


  • 1/4 cup olive oil
  • 1 bulb fresh fennel, diced
  • 1 leek, diced
  • 1 rib celery, diced
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 bay leaf
  • 10 cloves garlic, peeled and chopped
  • 2 cups dry white wine
  • 2 tablespoons tomato paste
  • 1 quart fish stock or clam juice
  • 6 pinches saffron threads
  • 1 pounds red potatoes, quartered
  • 1 pound clams, cleaned
  • 1 pound fresh white fish of your choice, cut into 1-inch cubes
  • 12 large shrimp, peeled and deveined
  • 1 pound mussels, cleaned
  • 1 ounce anise-flavored liqueur, like Ricard or Pernod
  • 1 pound ripe Tomatoes, seeded and roughly chopped
  • Garlic toast, as an accompaniment
  • For the Rouille
  • 2 egg yolks
  • 1 teaspoon anise-flavored liqueur, like Pernod
  • 4 cloves garlic, chopped
  • 1 pinch cayenne pepper
  • 1 pinch saffron
  • 2 tablespoons olive oil


  • In a stock pot, heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, and garlic. Stir and cook for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Simmer for 8 minutes. Blend for 1 minute with hand-held blender until smooth. Add potatoes and begin adding the seafood — first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then add the shrimp and mussels. Add the liqueur and chopped tomatoes. Simmer for 8 minutes. Place in large soup tureen or serve in individual dishes with garlic toast and rouille. Directions to Make the Rouille:
 Put all the ingredients (except olive oil) in a blender and whip on low until smooth. Add the olive oil in a slow, steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl. Recipe source: Le Provencal Restaurant.


Calories: 323kcal | Carbohydrates: 17g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 606mg | Potassium: 887mg | Fiber: 2g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 18.4mg | Calcium: 84mg | Iron: 3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. patsy

    5 stars
    I experienced a fish stew similar to this at a restaurant in Canoga Park, CA called "The generous Britain" I don’t think it’s there any more, but I sure would like their recipe. I’ll try this one see if it’s close

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