I am making a provencal like fish soup without however the seafood, just various fishes. Do you think the leftovers could be frozen.

I've made batches of bouillabaisse and frozen it in vaccuum seal bags with pretty good luck. I often- read most of the time- use fish that is either frozen or has been frozen and thawed at the fish market, because I live in a northern tier state where fresh is not always easily obtained or economical. Anyway, I've had it frozen up to three months before reheating and eating it, without any problems at all. Remove any skin or bones from the soup, then freeze it in airtight containers or a vacuum sealed bag if you can. I thaw mine overnight in the fridge, and it's worked out fine for me.