Ingrédients pour Fish Soup With Lemon Aioli
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Comment préparer Fish Soup With Lemon Aioli
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 1 medium onion, 2 medium potatoes (diced), and 1 cup fennel (finely chopped).
- Season generously with salt and pepper.
- Cook, stirring frequently, until the onion has softened, about 10 minutes.
- Add 1/2 cup dry white wine, increase heat to medium-high, and cook until the liquid has nearly evaporated, 5-7 minutes.
- Add 1 cup clam juice and 3 cups water.
- Bring to a boil, then reduce to a simmer.
- Cook until the potatoes are tender, 10-12 minutes.
- In a small bowl, whisk 2 large egg yolks.
- Whisking constantly, gradually ladle about 1 cup of the hot liquid from the saucepan into the yolks. Temper the yolks slowly to prevent scrambling. Then, pour the yolk mixture back into the pan.
- Add 1 pound cod fillets (cut into 2-inch pieces) and 1/2 pound shrimp. Simmer gently for 4-6 minutes, or until the fish is opaque and the soup has slightly thickened. Do not boil!
- Season with salt and pepper to taste.
- **Make the Aioli:** In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 clove garlic (minced), and salt and pepper to taste.
- Whisk until well combined.
- Ladle the soup into serving bowls.
- Garnish with fresh fennel fronds, if desired.
- Serve with toasted bread spread generously with lemon aioli.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
24g
Fat
22g
Carbs
22g
