Prep 30 mins
Cook 15 mins
This is a versatile soup allowing you to use a variety of fish or even shellfish. I like it with cod and shrimp.
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 baking potatoes, peeled and cut into 1/2 inch dice
- 1 small fennel bulb, trimmed, halved lengthwise, cored and cut into 1/2 inch dice, fronds reserved
- salt and pepper
- 1 cup dry white wine
- 8 ounces clam juice
- 4 large egg yolks
- 1 lb cod (or other firm fleshed fish) or 1 lb shrimp
- 4 slices crusty bread, lightly toasted
- 1⁄2 cup mayonnaise
- 1 teaspoon finely grated lemon zest
- 1 -2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- salt and pepper
- Heat oil in a large saucepan over medium heat.
- Add onion, potatoes and fennel; season with salt and pepper.
- Cook, stirring frequently, until onion has softened, about 10 minutes.(do not allow the vegetables to brown!).
- Add wine, increase heat to medium high and cook until liquid has nearly evaporated, 5-7 minutes.
- Add clam juice and 3 cups water. Bring to a boil, then refuce to sa simmer; cook until potatoes are tender, 10-12 minutes.
- In a small bowl, whisk egg yolks.
- Whisking constantly, gradually ladle about 1 cup hot liquid from saucepan into yolks, then add mixture to pan.
- Add fish to pan and simmer gently 4-4 minutes until fish is opaque and soup is slightly thickened, but do not boil!
- Season with salt and pepper.
- Make aioli: place mayonnaise, lemon zest, lemon juice, mustard, garlic and salt and pepper in a small bowl. Whisk to combine.
- Ladle soup into serving bowls; garnish with fennel fronds if desired.
- Spread toasted bread with lemon aioli and serve alongside soup.
This was a delicious start to an all-dairy meal. I used Nile perch, and left out the shrimp and the clam juice because I keep kosher. The soup was light and lemony!