Prepare to embark on a culinary journey to create the ultimate fish soup infused with the zesty flavors of lemon and aioli. Whether you're a seasoned chef or a novice cook, this detailed guide will lead you through every step of crafting this delectable soup. Discover the secrets behind selecting the perfect fish, extracting its succulent essence, and combining it with a symphony of fresh vegetables, herbs, and spices. Master the delicate balance between tangy lemon and creamy aioli, resulting in a harmonious and flavorful broth. Along the way, uncover the fascinating history and cultural significance of this classic seafood dish. Get ready to impress your friends and family with this extraordinary fish soup with lemon aioli, sure to leave them craving more.
Here are our top 7 tried and tested recipes!
FISH SOUP WITH LEMON AIOLI
This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add onion, potatoes, and fennel; season with salt and pepper. Cook, stirring frequently, until onion has softened, about 10 minutes (do not allow vegetables to brown).
- Add wine, increase heat to medium-high, and cook until liquid has nearly evaporated, 5 to 7 minutes.
- Add clam juice and 3 cups water. Bring to a boil, then reduce to a simmer; cook until potatoes are tender, 10 to 12 minutes.
- In a small bowl, whisk egg yolks. Whisking constantly, gradually ladle about 1 cup of hot liquid from saucepan into yolks; add mixture to pan. Add fish, and simmer gently until fish is opaque and soup is slightly thickened (do not boil), 4 to 5 minutes. Season with salt and pepper.
- Ladle soup into serving bowls; garnish with fennel fronds, if desired. Spread toasted bread with Lemon Aioli, and serve alongside soup.
Nutrition Facts : Calories 485 g, Fat 13 g, Protein 30 g, SaturatedFat 2 g
LEMON AIOLI
Serve this sauce with our Fish Soup.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 2/3 cup
Number Of Ingredients 6
Steps:
- In a small bowl, place mayonnaise, finely grated lemon zest, 1 to 2 tablespoons fresh lemon juice, Dijon mustard, and minced garlic. Season with coarse salt and ground pepper. Stir to combine.
GRILLED FISH WITH PIMENTóN AIOLI
Pimentón is made from a red pepper similar to that used to make paprika, but it's smoked before grinding. It can be hot (though not super hot) or mild (which is called "sweet," though the flavor is more bitter than anything else). Whether you know it or not, you've probably eaten it: it's the dominant spice in chorizo. It's also among the best examples of how appealing the addition of smoke can be. Here it goes on both the fish you're going to grill and in the aioli you're going to use to accompany it. The combination is outstanding.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a grill or preheat broiler. Mix together all but 1/2 teaspoon garlic, some salt and pepper, half the pimentón and olive oil. Brush one side of fish steaks with this mixture (if you are broiling, brush both sides). Put on grill, sauced side down, and brush other side. Grill or broil, turning once, until done, 5 to 10 minutes.
- Meanwhile, combine mayonnaise with remaining garlic and pimentón; add a little lemon juice and whisk; taste and adjust seasoning. Serve fish with a dollop of aioli.
LEMON AIOLI
Serve with any seafood. It's simply an amazing dipping sauce.
Provided by Christina Tabaretti
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sour cream, mayonnaise, lemon zest, lemon juice, olive oil, parsley, chives, garlic, dry mustard, salt, and pepper in a bowl; mix until smooth.
Nutrition Facts : Calories 148.5 calories, Carbohydrate 2.7 g, Cholesterol 11.5 mg, Fat 15.7 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 105.9 mg, Sugar 0.2 g
FAST AND EASY FISH SOUP WITH GARLIC AIOLI
A very easy and basic fish soup with a spicy and creamy aioli sauce. Hearty and warming. Handed down and passed around for generations. Origin unknown but probably English.
Provided by Rich Eyre
Categories Halibut
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- This is a very basic recipe, it encourages experimentation with additional ingredients.
- In Large Saucepan saute butter, pepper, onion, and garlic until onion is translucent.
- Add Chicken broth, tomatoes and clam juice, and potatoes if necessary, bring to boil; reduce heat to simmer.
- Add fresh herbs, splash of wine, salt and pepper to taste and let simmer for 3 minutes (or until potatoes are tender) stirring occasionally.
- Add fish and cook for 5-7 minutes or until fish is cooked.
- While fish is cooking in soup, make the aioli.
- In small bowl mix, mayo, garlic, lemon juice and cayenne.
- Put on the table.
- Serve soup in large bowls with plenty of sourdough and dollop of aioli.
Nutrition Facts : Calories 333.2, Fat 14.7, SaturatedFat 8.1, Cholesterol 79.3, Sodium 1674.4, Carbohydrate 20.8, Fiber 2.6, Sugar 9.3, Protein 29.5
FISH SOUP WITH AïOLI CROUTONS
Categories Soup/Stew Fish Garlic Tomato Mayonnaise Fennel Leek Carrot White Wine Winter Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 20
Steps:
- Whisk first 5 ingredients and 3 tablespoons oil in small bowl to blend. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.)
- Heat remaining 3 tablespoons oil in heavy large pot over medium heat. Add leeks, carrots, fennel, and shallots; sauté until golden brown, about 15 minutes. Add garlic and sauté 2 minutes. Mix in tomatoes, tomato paste, thyme, and saffron. Add wine and boil 5 minutes. Add 5 cups stock and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Add fish and simmer until fish is cooked through, about 5 minutes. Cool slightly.
- Working in batches, puree soup in blender. Working in batches, strain soup through coarse sieve set over large bowl, pressing firmly to force as much of solids as possible through sieve. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Spread enough aioli over each toast to cover. Bring soup to simmer, thinning with more stock, if desired. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with parsley and serve.
BOURRIDE WITH LEMON AïOLI
Categories Soup/Stew Fish Appetizer Lemon Halibut Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Transfer 1 1/3 cups aioli to medium bowl; reserve remaining aioli. Mix lemon juice and saffron in small bowl; set aside.
- Heat oil in large pot over medium heat. Add leeks, fennel, and carrots; sauté 10 minutes. Stir in bay leaves and orange peel, then clam juice and lemon-saffron mixture. Bring to boil over medium-high heat. Add fish; reduce heat to medium. Simmer until fish is opaque in center, occasionally spooning liquid over fish to submerge if necessary, about 8 minutes. Using slotted spoon, transfer fish to large bowl; cover.
- Boil liquid in pot 10 minutes to reduce slightly. Whisk 1/2 cup reduced liquid into bowl with 1 1/3 cups aioli, then whisk in egg yolks. Return yolk-aioli mixture to remaining liquid in pot. Using wooden spoon, stir constantly over medium-low heat until sauce thickens slightly, about 7 minutes (do not boil). Remove from heat. Season with salt and pepper. Stir fish and any accumulated juices into hot sauce in pot; let stand until fish is heated through, about 5 minutes.
- Divide bourride among 8 shallow bowls. Garnish with chervil sprigs, if desired. Serve remaining aioli alongside.
Tips:
- Use fresh, high-quality fish fillets for the best flavor.
- Don't overcook the fish. It should be cooked until it is opaque and flakes easily with a fork.
- Use a variety of vegetables in your soup. This will add flavor and nutrients.
- Use a good quality olive oil for the best flavor.
- Season the soup to taste with salt and pepper.
- Serve the soup hot with crusty bread or crackers.
- Garnish the soup with fresh herbs, such as parsley or cilantro.
- Add a dollop of lemon aioli to each bowl of soup for extra flavor.
Conclusion:
Fish soup with lemon aioli is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. It is also a great way to use up leftover fish. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. The combination of the delicate fish, flavorful vegetables, and creamy lemon aioli creates a soup that is both satisfying and refreshing. Whether you are a seafood lover or just looking for a new and exciting recipe, this fish soup with lemon aioli is sure to please.
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