Fast and Easy Fish Soup With Garlic Aioli
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 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
- 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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Reviews
-
This was super easy, and delicious! I did use the potatoes, although next time I might try chopped carrots. I'm not sure how it equates to 3 cans, but I used 4 cups of chicken broth and skipped the clam juice altogether. The only other changes I made were to add about 4 oz. of shrimp (had it on hand), a teaspoon of anchovy paste and a splash of red wine vinegar at the end. This was a hit with both me and DH - great with a caesar salad and bread, and light enough to still have room for dessert. It's definitely a keeper!
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I had to go without the clam juice, but the soup stood up well without it, and the additional carrots and celery I threw in cause I'm sick and needed more veg. This soup is hearty and the aeoli makes it soooo tasty. Not to show off, but I did make homemade mayonnaise (recipe #845) for the aeoli, and I think it helped blend the garlic flavor in more since I did it all in the food processor. This is my friend Rich's recipe (well technically his mom's ;-), and so I had to try it, but I'm not trying to suck up or anything, I'll definately make again.
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RECIPE SUBMITTED BY
Rich Eyre
Encinitas, CA