Fish stew with aioli (Print Version)
# Ingredients:
→ For the soup
01 -
2 celery stalks, chopped into chunks
02 -
1 leek, sliced up
03 -
1 onion, finely chopped
04 -
3 garlic cloves, crushed
05 -
2 bay leaves
06 -
1 thyme sprig
07 -
800g of white fish fillets (hake, cod, or monkfish work well)
08 -
2 carrots, cut into slices
09 -
1 liter of water or fish stock
10 -
A pinch of salt and pepper
→ For the aioli
11 -
200ml of olive oil
12 -
2 garlic cloves, crushed
13 -
2 egg yolks
14 -
1 teaspoon of mustard
15 -
A dash of salt
→ For serving
16 -
Fresh parsley, chopped
17 -
Toasted croutons
# Instructions:
01 -
Heat olive oil in a pot and sauté the veggies (carrot, leek, onion, celery) for about 5 minutes. Toss in the garlic, bay leaves, thyme, and stock. Let it simmer for 15 minutes.
02 -
Gently poach the fish fillets in the broth for 10 minutes. Remove the fish, strain the broth, and pour it back into the pot.
03 -
Whisk the egg yolks with mustard and garlic until smooth. Drizzle in olive oil slowly while whisking to create a creamy consistency. Add a pinch of salt to taste.
04 -
Mix a scoop of the hot broth into the aioli, then pour everything into the pot. Warm it gently without letting it boil. Put the fish back in, allowing it to heat up a bit.
05 -
Serve the soup nice and warm in bowls, topped with toasted croutons and a sprinkle of fresh parsley.
# Notes:
01 -
You can toss in some seafood to make it heartier
02 -
Keeps well in the fridge for up to 2 days
03 -
A splash of cream can make it extra smooth