Fish Soup with Saffron and Garlic Aioli
- 600 grams (1.3 pounds) cod or halibut fillets, cut into 2.5 cm (1 inch) cubes
- 200 grams (7 ounces) peeled medium shrimp
- 300 grams (3 medium) Yukon Gold potatoes, peeled and diced
- 400 grams (4 medium) carrots, peeled and sliced into rounds
- 100 grams (1 small) yellow onion, finely chopped
- 1 liter (4 cups) fish stock, preferably homemade or low-sodium
- 0.5 teaspoon saffron threads, lightly toasted and crushed
- 2 tablespoons (30 grams) unsalted butter
- 240 milliliters (1 cup) mayonnaise
- 2 large garlic cloves, finely grated
- 6 grams (1 teaspoon) fine sea salt, plus more to taste
- 2 grams (1 teaspoon) sweet paprika
- 30 grams (1/2 cup) fresh dill, finely chopped
1. Place saffron threads in a small bowl and add 2 tablespoons of warm water to steep while preparing other ingredients
2. In a large heavy-bottomed pot, melt butter over medium heat
3. Add chopped onion and sauté until translucent, about 5 minutes, stirring occasionally
4. Stir in carrots and potatoes, cook for 5 minutes to slightly soften the edges
5. Pour in fish stock, saffron with soaking liquid, and paprika
6. Bring to a boil, then reduce heat to low and simmer for 10 minutes until vegetables are just tender
7. Season with 1 teaspoon salt
8. Gently add fish cubes, simmer for 3 to 4 minutes until fish is opaque and flakes easily
9. Add shrimp and cook for 1 minute more until just pink and cooked through
10. Do not overcook
11. In a small bowl, combine grated garlic and mayonnaise, mixing until smooth
12. Ladle hot soup into warmed bowls
13. Top each serving with a spoonful of garlic aioli and a sprinkle of fresh dill
- Large pot
- wooden spoon
- chopping board
- knife
- measuring cups
- measuring spoons
- garlic press
- small bowl
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