Fish Soup with Garlic Bread
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the soup
- 4 ripe Tomatoes (skinned, seeded and chopped)
- 3 onions (peeled, cut into rings)
- 1 small Fennel bulb (cleaned and cut into thin strips)
- 1 kilogram mixed fish fillets (red mullet, whiting, Lotte ..., cut into bite-sized pieces)
- 3 Tbsps olive oil
- 1 tsp thyme
- 1 bay leaf
- 1 ⅕ liters fish stock
- 1 sm can Saffron
- salt
- freshly ground peppers
- 1 Tbsp finely chopped parsley
- parsley (for garnish)
- For the aioli
- 1 slice day-old white bread
- 4 garlic cloves
- 1 tsp lemon juice
- 1 egg yolk
- salt
- freshly ground peppers
- 250 milliliters olive oil
Preparation steps
1.
Cook onions in a pot in oil until translucent. Add fennel strips and cook for a few minutes, then add tomatoes, fish stock, herbs (except the parsley) and spices. Simmer for about 10 minutes, season to taste with salt and pepper, then add the fish and cook briefly. Stir in chopped parsley and serve immediately, decorated with parsley stems.
2.
Serve aioli on slices of baguette, if desired.
3.
For the aioli, soak the bread in warm water. Peel garlic and crush well with a little salt. Squeeze bread well and mix with garlic and egg yolk. Gradually add the oil in a thin stream, whisking rapidly until it forms a mayonnaise-like consistency. Season to taste with lemon juice, salt and pepper and serve with the fish soup.
