Fish Soup With Lemon Aioli Recipe

Dive into a vibrant and flavorful Mediterranean escape with this incredible Fish Soup! This versatile recipe allows you to use your favorite fish (cod and shrimp are particularly delicious!), creating a light yet satisfying meal perfect for a weeknight dinner or a special occasion. The creamy lemon aioli adds a bright, zesty finish that complements the rich broth beautifully. Get ready to impress your family and friends with this easy-to-follow recipe!

Prep Time 20 mins
Cook Time 45 mins
Calories 659.2 kcal
Protein 62g
Rating 5.0 (1 Reviews)
Fish Soup With Lemon Aioli 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fish Soup With Lemon Aioli

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How to Make Fish Soup With Lemon Aioli

  1. Heat 2 tablespoons of olive oil in a large saucepan over medium heat.
  2. Add 1 medium onion, 2 medium potatoes (diced), and 1 cup fennel (finely chopped).
  3. Season generously with salt and pepper.
  4. Cook, stirring frequently, until the onion has softened, about 10 minutes.
  5. Add 1/2 cup dry white wine, increase heat to medium-high, and cook until the liquid has nearly evaporated, 5-7 minutes.
  6. Add 1 cup clam juice and 3 cups water.
  7. Bring to a boil, then reduce to a simmer.
  8. Cook until the potatoes are tender, 10-12 minutes.
  9. In a small bowl, whisk 2 large egg yolks.
  10. 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.
  11. 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!
  12. Season with salt and pepper to taste.
  13. **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.
  14. Whisk until well combined.
  15. Ladle the soup into serving bowls.
  16. Garnish with fresh fennel fronds, if desired.
  17. Serve with toasted bread spread generously with lemon aioli.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

24g

Fat

22g

Carbs

22g