FISH SOUP WITH LEMON AIOLI
This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add onion, potatoes, and fennel; season with salt and pepper. Cook, stirring frequently, until onion has softened, about 10 minutes (do not allow vegetables to brown).
- Add wine, increase heat to medium-high, and cook until liquid has nearly evaporated, 5 to 7 minutes.
- Add clam juice and 3 cups water. Bring to a boil, then reduce to a simmer; cook until potatoes are tender, 10 to 12 minutes.
- In a small bowl, whisk egg yolks. Whisking constantly, gradually ladle about 1 cup of hot liquid from saucepan into yolks; add mixture to pan. Add fish, and simmer gently until fish is opaque and soup is slightly thickened (do not boil), 4 to 5 minutes. Season with salt and pepper.
- Ladle soup into serving bowls; garnish with fennel fronds, if desired. Spread toasted bread with Lemon Aioli, and serve alongside soup.
Nutrition Facts : Calories 485 g, Fat 13 g, Protein 30 g, SaturatedFat 2 g
BOUILLABAISSE OF NOHU WITH "AIOLI"
Provided by Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Remove the fillet from the nohu, be sure to remove all the bones and slice the fish into 1-inch medallions. Reserve the scraps for the soup. In a soup pot, saute the fish scraps and the small popaa in the olive oil over high heat. Add the chopped onions, tomatoes, bouquet garni, garlic cloves, water, salt, pepper, cayenne pepper, and saffron. Bring to a boil for 5 minutes, then simmer for 1 hour.
- Put the soup on low heat add the potatoes and poach for 5 minutes. Add the nohu medallions in the soup and poach for 5 more minutes.
- In a mixing bowl, combine the garlic puree with the egg yolks, salt and pepper. Add the oil very slowly and whip continuously to get a mayonnaise consistency.
- Serve the soup in individual soup plates with the fish medallions, the potatoes and the aioli, also called a "rouille", and croutons on the side.
FAST AND EASY FISH SOUP WITH GARLIC AIOLI
A very easy and basic fish soup with a spicy and creamy aioli sauce. Hearty and warming. Handed down and passed around for generations. Origin unknown but probably English.
Provided by Rich Eyre
Categories Halibut
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- This is a very basic recipe, it encourages experimentation with additional ingredients.
- In Large Saucepan saute butter, pepper, onion, and garlic until onion is translucent.
- Add Chicken broth, tomatoes and clam juice, and potatoes if necessary, bring to boil; reduce heat to simmer.
- Add fresh herbs, splash of wine, salt and pepper to taste and let simmer for 3 minutes (or until potatoes are tender) stirring occasionally.
- Add fish and cook for 5-7 minutes or until fish is cooked.
- While fish is cooking in soup, make the aioli.
- In small bowl mix, mayo, garlic, lemon juice and cayenne.
- Put on the table.
- Serve soup in large bowls with plenty of sourdough and dollop of aioli.
Nutrition Facts : Calories 333.2, Fat 14.7, SaturatedFat 8.1, Cholesterol 79.3, Sodium 1674.4, Carbohydrate 20.8, Fiber 2.6, Sugar 9.3, Protein 29.5
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