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

Le Provencal Bouillabaisse

Yield: 8 servings.

1/4 cup olive oil
2 carrots
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
pound 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.