Description
Experience the rich flavors of a classic French fish soup enlivened with a zesty homemade aioli. This comforting and elegant dish combines the sweetness of carrots, aromatic herbs, and a variety of fresh seafood simmered slowly to develop depth and complexity, perfect for a leisurely dinner party or a special family meal.
Ingredients
Scale
Soup
- 4-6 whole carrots
- 1 leek
- 1/2 onion
- 4 cups stock (homemade or high-quality)
- 4 cups water
- 1/2 bunch soup herbs (parsley, oregano, tarragon, lemon thyme)
- 1 lemon or orange (sliced)
- 1/2 bottle dry white wine (divided)
- 1 lb shellfish (mussels, crayfish, shrimp)
- 1 tsp sea salt
- 1 drizzle olive oil (for sautéing)
- 3/4 lb white fish (firm variety)
- 3/4 lb salmon
- 4-5 medium potatoes (peeled and quartered)
- 3-4 tomatoes (diced, cut side up)
- A few giant prawns
- Mussels (for garnish)
- Halved lemons (for garnish)
- Fresh herbs (for garnish)
Aioli
- 1/2 cup olive oil
- 1 whole egg
- 1/2 tsp fleur de sel (French sea salt)
- 1 tsp white pepper
- 4-5 cloves garlic (crushed)
Instructions
- Preparation: Begin by washing and chopping all vegetables, peeling and quartering potatoes, and preparing your seafood and herbs separately.
- Sauté Vegetables: In a Dutch oven, heat a drizzle of olive oil over medium heat and sauté the chopped carrots, leek, and onion until softened, about 5-7 minutes.
- Deglaze: Pour in half a bottle of dry white wine to deglaze the pot, stirring to lift any browned bits from the bottom for added flavor.
- Make Aioli Base: In a container, blend the whole egg briefly with an immersion blender until mixed.
- Emulsify Aioli: Slowly add olive oil drop by drop to the egg while blending continuously until the mixture thickens to a creamy aioli consistency.
- Flavor Aioli: Add crushed garlic, fleur de sel, and white pepper to the aioli mixture and blend briefly to combine evenly.
- Simmer Soup Base: Add the remaining half bottle of white wine, the stock, and enough water to cover the sautéed vegetables. Tie the soup herbs into a bundle and add to the pot. Simmer gently for about two hours to develop deep flavors.
- Add Potatoes and Citrus: One hour before serving, bring the soup to a boil and add the peeled, quartered potatoes and citrus slices. Simmer for 45 minutes or until potatoes are tender, adding extra liquid if needed.
- Prepare Fish: Cut the white fish and salmon into large chunks.
- Add Tomatoes: About 15 minutes before serving, place the diced tomatoes cut side up into the soup.
- Steam Seafood: Add the prepared fish, shellfish, and giant prawns to the soup by either placing them directly in the pot or using a steamer basket over the soup to gently steam until cooked through.
- Serve: Ladle the rich fish soup into bowls. Garnish with mussels, halved lemons, and fresh herbs. Allow guests to swirl in the zesty aioli to their taste.
Notes
- Use firm white fish varieties such as cod, haddock, or halibut for best texture.
- Homemade fish stock enhances flavor but high-quality store-bought stock works well.
- Ensure the aioli mixture is emulsified slowly to prevent separation.
- Adjust the quantity of water or stock to keep the desired soup consistency as it simmers.
- Serve with crusty French bread for a complete meal.
