Seafood Soup With Rouille - cooking recipe

Ingredients

None None FOR THE ROUILLE
1/4 cup mayonnaise
2 tsp minced garlic
1 tsp mild paprika
None None FOR THE SEAFOOD SOUP
1 tbsp olive oil
1 None leek, trimmed, washed and thinly sliced
2 cans (11 oz each) cream of celery soup
1/2 cup fish stock
1 tbsp sherry
10 oz large shrimp, peeled and deveined
8 oz scallops
5 oz crabmeat
4 slices cheese-topped bruschetta, to serve

Preparation

For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.