Fish Soup With Lemon Aioli Recipe

Name: Fish Soup With Lemon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ 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

Servings: persons

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
½ 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

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.
4
(do not allow the vegetables to brown!
5
).
6
Add wine, increase heat to medium high and cook until liquid has nearly evaporated, 5-7 minutes.
7
Add clam juice and 3 cups water.
8
Bring to a boil, then refuce to sa simmer; cook until potatoes are tender, 10-12 minutes.
9
In a small bowl, whisk egg yolks.
10
Whisking constantly, gradually ladle about 1 cup hot liquid from saucepan into yolks, then add mixture to pan.
11
Add fish to pan and simmer gently 4-4 minutes until fish is opaque and soup is slightly thickened, but do not boil!
12
Season with salt and pepper.
13
Make aioli: place mayonnaise, lemon zest, lemon juice, mustard, garlic and salt and pepper in a small bowl.
14
Whisk to combine.
15
Ladle soup into serving bowls; garnish with fennel fronds if desired.
16
Spread toasted bread with lemon aioli and serve alongside soup.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Fish Soup With Lemon Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Soup With Lemon Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions