French Fish Soup with Aioli Recipe
Ingredients:
- 3 pounds thick fish fillets
- 1 1/2 cups rich fish stock
- 4 egg yolks
- 1 quantity aioli*
- 12 thick slices baguette (long French bread), toasted
How to cook French Fish Soup with Aioli:
- Cut the fish into pieces about 3 inches long. Heat the stock in a saucepan until just on simmering point.
- Add the fish and simmer, uncovered, for about 10-15 minutes, until the fish flakes when tested with a knife point. Remove the fish with a slotted spoon to a dish, cover with foil and keep warm.
- Boil the stock until reduced by one-third, strain through a fine sieve and return to the pan over a low heat.
- Beat the egg yolks in a bowl until pale. Gradually add 1/2 cup aioli. Beat in a ladleful of stock. Remove the pan of stock from the heat and pour in the egg and aioli mixture, stirring constantly with a wooden spoon.
- Return to a medium heat and continue stirring until the soup thickens a little and just coats the back of a spoon.
- Do not boil or the egg mixture will curdle. (If this does happen, remove from the heat and beat in a little cold water using a balloon whisk.)
- Warm the soup bowls and a serving dish. Place two slices of toast in each soup bowl. Top with a piece of fish and pour in the soup. Serve the remaining aioli in a separate dish and the remaining fish on the warm serving dish.
Notes:
The French Fish Soup with Aioli recipe very easy to prepare and so good!
The French name for this recipe is Bourride.
Comments:
*Aioli is a French sauce made by mixing lemon, eggs, garlic, and olive oil into a smooth, creamy mixture resembling mayonnaise. It originates from Provencal cuisine, where it is served with meat, fish, and vegetables.
This recipe for French Fish Soup with Aioli serves/makes: 6 – 8
Main Ingredient: Various Fish
Preparation Method: Soup/Stew
Cuisine: French