Mediterranean Fish Soup (Serves 6)
Aioli (garlic oil sauce):
6 garlic cloves
salt
1 large egg yolk
1/2 cup vegetable oil
1/2 cup olive oil
Tabasco drops
ground pepper
Croutons:
2 Tbsp butter
2 Tbsp vegetable oil
12 to 15 slices of French baguette
Other Ingredients:
3 Tbsp butter
1 thinly sliced large onion
1 celery stalk julienned
1 large fennel bulb (trimmed and thinly slice with tops reserved)
1 medium leek (only white part) julienned
3 cups soup stock (use bouillon cubes or already prepared stock)
1 lb peeled, seeded, and chopped tomatoes
pinch of saffron threads (if not available, use 1/2 tsp turmeric powder)
salt and pepper
3 lbs lean white fish fillets cut into big chunks (cod is a good choice)
Aioli:
1. Pound garlic with 1/2 tsp salt until it forms a thick paste and place in
a bowl.
2. Whisk in the egg yolk, then pour 2 tbsp of vegetable oil while still
whisking. Add Last 6 tbsp of vegetable oil and olive oil while still
whisking.
3. Add the Tobasco sauce and add more salt and pepper if neccessary
before covering and placing in fridge for later.
Croutons:
1. Melt butter in a large skillet over medium-high heat.
2. Add the bread and cook, turning a lot for 2-3 minutes until golden
brown.
3. Put on a paper towel for later.
Soup:
1. Melt butter over medium-high heat in a large pot. Add the onion,
celery, fennel, and leek. Cook and stir often for 5-7 minutes until soft.
2. Add the stock and bring to a boil. Lower the heat to medium-low
and stir in tomatoes and saffron. Simmer for 10 minutes.
3. Add the fish and cook for another 10-15 minutes.
4. Season to taste with salt and pepper and serve with a drizzle of aioli
and croutons.
