Recipe by Rich Eyre
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.
Top Review by cathyinhawaii
i was hesitant to put mayo on my soup (even garlic aioli) but OMG it was over the top and very easy to make. Good energy dinner! my one year old wouldnt touch it, tho, gave it a big rasberry
- 1 lb cod or 1 lb red snapper or 1 lb 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)
Directions See How It's Made
- 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.