Quick Fish Soup with Shrimp and Mini Aioli
- 680 g cod fillet (1.5 lb)
- 450 g potatoes, peeled and cubed (1 lb)
- 225 g carrots, sliced (3 medium)
- 225 g fennel bulb, thinly sliced (½ bulb)
- 240 g crushed tomatoes, canned (1 cup / 8.5 oz)
- 300 ml water (1 ¼ cups)
- 2 fish or chicken bouillon cubes
- 12 g salt (2 tsp)
- 5 g sambal oelek (1 tsp)
- 1 sprig fresh dill or Thai basil
- 170 g shrimp, peeled and deveined (6 oz)
- 50 g sour cream (3 ½ tbsp / ¼ cup)
- 50 g mayonnaise (3 ½ tbsp / ¼ cup)
- 2 g garlic, minced (1 clove)
- Crusty bread, for serving
1. In a large pot, combine water, crushed tomatoes, bouillon cubes, salt, and sambal oelek. Bring to a rolling boil over high heat.
2. Add potatoes and carrots. Reduce heat to medium, cover, and simmer for 5 minutes.
3. Stir in fennel and continue simmering for another 5 minutes until vegetables begin to soften.
4. Cut cod into 4 cm (1.5 inch) pieces and add to the pot. Simmer uncovered for 5–7 minutes, until fish flakes easily with a fork.
5. Add peeled shrimp and dill. Cook for 2–3 minutes, just until shrimp turn opaque. Remove from heat.
6. While soup simmers, make the aioli: mix minced garlic, sour cream, and mayonnaise in a small bowl. Chill until ready to serve.
7. Ladle soup into bowls, drizzle with a spoonful of aioli or serve it on the side. Offer crusty bread for dipping.
- pot
- cutting board
- knife
- spoon
- can opener
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