Fast and Easy Fish Soup With Garlic Aioli Recipe #8449
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.
by Rich Eyre
55 min | 15 min prep
SERVES 4 -6
- 1 lb cod or red snapper or halibut steaks, cut into 1 inch cubes
- 4 tablespoons butter (Olive Oil OK)
- 1 large onion, chopped
- 1 green pepper, chopped
- 3 garlic cloves, minced
- fresh oregano
- fresh thyme
- 1 (15 ounce) can stewed tomatoes
- 3 (15 ounce) cans chicken broth (veg will do)
- 8 ounces clam juice
- 4 red potatoes (optional)
- sourdough bread (rolls or baguette)
- white wine
- 1 cup mayonnaise
- 2 garlic cloves (to taste)
- lemon juice
- cayenne pepper (to taste)
- 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.
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5 stars