Fish Soup With Lemon Aioli |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a versatile soup allowing you to use a variety of fish or even shellfish. I like it with cod and shrimp. Ingredients:
2 tablespoons olive oil |
1 small onion, finely chopped |
2 baking potatoes, peeled and cut into 1/2 inch dice |
1 small fennel bulb, trimmed, halved lengthwise, cored and cut into 1/2 inch dice, fronds reserved |
salt and pepper |
1 cup dry white wine |
8 ounces clam juice |
4 large egg yolks |
1 lb cod (or other firm fleshed fish) or 1 lb shrimp |
4 slices crusty bread, lightly toasted |
1/2 cup mayonnaise |
1 teaspoon finely grated lemon zest |
1 -2 tablespoon fresh lemon juice |
1 teaspoon dijon mustard |
1 garlic clove, minced |
salt and pepper |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion, potatoes and fennel; season with salt and pepper.
3. Cook, stirring frequently, until onion has softened, about 10 minutes.(do not allow the vegetables to brown!).
4. Add wine, increase heat to medium high and cook until liquid has nearly evaporated, 5-7 minutes.
5. Add clam juice and 3 cups water. Bring to a boil, then refuce to sa simmer; cook until potatoes are tender, 10-12 minutes.
6. In a small bowl, whisk egg yolks.
7. Whisking constantly, gradually ladle about 1 cup hot liquid from saucepan into yolks, then add mixture to pan.
8. Add fish to pan and simmer gently 4-4 minutes until fish is opaque and soup is slightly thickened, but do not boil!
9. Season with salt and pepper.
10. Make aioli: place mayonnaise, lemon zest, lemon juice, mustard, garlic and salt and pepper in a small bowl. Whisk to combine.
11. Ladle soup into serving bowls; garnish with fennel fronds if desired.
12. Spread toasted bread with lemon aioli and serve alongside soup.
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