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.

No additional tips available.

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

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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.

Fish Soup With Lemon Aioli

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