Recipe: Fish Soup with Homemade Aioli

Fish Soup 1

“Soup!?” I hear you say, “in the middle of summer?!”

And you’re right, I probably wouldn’t choose to have this for lunch on a scorching hot day but eaten, as we did, at the end of a rainy summer’s day, it was simply delicious. Just add some crisp salad, crusty bread (gluten free in our case) and a glass of chilled white wine and you have the perfect light supper.

Recipe:

Serves 4
2 cod fillets, cut into cubes
3 salmon fillets, cut into cubes
1 onion
1 garlic clove
A generous handful of cooked prawns
1 tin of tomato soup (around 500g)
300ml double cream
150ml water
salt & pepper

Finely chop the onion and garlic and fry in butter in a saucepan. Add the water and cream and bring to the boil. Add the fish and allow to simmer over a medium heat for around 5-10 minutes (depending on the size of the fish pieces). Pour over the tomato soup, season with salt and pepper and simmer for a while longer. Add the prawns and allow to heat through.

Fish soup 2

Aioli:

1 egg yolk
1 tsp white wine vinegar
1 tsp Dijon mustard
A pinch of salt
2-3 garlic cloves
Approx 200ml neutral oil (eg rapeseed oil)

Mix together egg yolk, vinegar, mustard and salt in a bowl. Whisk with an electric whisk and add the oil gradually. Continue to whisk until all the oil is added and the mixture has the texture of a thick mayonnaise. Add a small amount of water (approx 1/2-1 tbsp) and whisk some more so it becomes whiter and looser. Add the garlic using a garlic crusher and refrigerate the aioli for a while before serving.

Fish soup 3

 

 

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9 thoughts on “Recipe: Fish Soup with Homemade Aioli

  1. We just had soup for dinner too! We don’t usually have it for dinner during the summer, but last couple of days were cloudy so it wasn’t really out of place. Your soup looks delicious!

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