Le Provencal is located in the casino, Paris, in Las Vegas. Bouillabaisse is a French Soup, featuring fruits of the sea.
Le Provencal Bouillabaisse
Le Provencal Bouillabaisse
Make Bouillabaisse just like Le Provencal does at the Las Vegas Paris Hotel.
Print Pin RatePrep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8
Calories: 323kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 323kcal | Carbohydrates: 17g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 606mg | Potassium: 887mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12.7% | Vitamin C: 22.3% | Calcium: 8.4% | Iron: 16.6%
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patsy says
January 16, 2010 at 7:40 pmI 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