French Fish Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Aļoli
2 tsp. fresh lemon juice
1 clove garlic, minced
1 egg yolk, at room temperature
Kosher salt, to taste
1 cup olive oil
For the Soup
1⁄4 cup olive oil
1 tsp. fennel seeds
1⁄4 tsp. cayenne
2 cloves garlic, crushed
2 leeks, white parts only, roughly chopped
2 onions, roughly chopped
2 plum tomatoes, quartered
1 bay leaf
1 1⁄2 cups dry white wine
4 cups seafood stock
2 lb. skinless firm white fish, such as halibut or monk fish, pin bones removed
10 oz. medium shrimp, peeled and deveined, tails removed
1⁄2 tsp. saffron threads
Kosher salt and freshly ground black pepper, to taste
2 tbsp. minced parsley
Toasted baguette, for serving
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Directions: |
Directions:Make the aļoli:
Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 23 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aļoli to a bowl; set aside.
Make the soup:
Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 45 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 1215 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 23 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
Whisk 1⁄2 cup broth into aļoli; return to pan. Cook until slightly thick, 45 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: So good, even if Mango Mango hates it when I go French.
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