Fish Soup With Aïoli Croutons Recipes

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FISH SOUP WITH BREAD AND ROUILLE



Fish Soup with Bread and Rouille image

Categories     Soup/Stew     Fish     Onion     Tomato     Saffron     Celery     Carrot     White Wine     Winter     Grill/Barbecue     Simmer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 20

1 large leek, green part coarsely chopped and white part cut into 1/4-inch pieces
5 tablespoons olive oil
1 medium onion, coarsely chopped
2 celery ribs, coarsely chopped
2 carrots, coarsely chopped
3 garlic cloves, smashed
1/4 teaspoon crumbled saffron threads
2 bay leaves (not California)
1 teaspoon dried hot red pepper flakes
1 1/4 lb plum tomatoes, coarsely chopped
3 tablespoons canned tomato purée
2 cups dry white wine
1 1/2 qt white fish stock
1 (8- to 9-inch) unsliced round or oval pain au levain or sourdough loaf (1 lb), crust discarded
2 tablespoons unsalted butter
1 lb skinned white fish fillets such as halibut, snapper, and/or bass, cut into 1-inch cubes
1 teaspoon salt
2 cups rouille
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Make broth:
  • Wash green and white parts of leek separately in a bowl of cold water, then lift out with a slotted spoon and pat dry. Heat 3 tablespoons oil in a 6-quart heavy pot over moderate heat until hot but not smoking, then cook leek greens, onion, celery, and carrots, stirring, until beginning to soften, about 5 minutes. Add garlic and cook, stirring, 3 minutes. Add saffron, bay leaves, and red pepper flakes and cook, stirring, 2 minutes. Add fresh tomatoes and tomato purée and cook, stirring, 4 minutes. Add wine and simmer, uncovered, until liquid is reduced by about half, about 30 minutes.
  • Stir in stock and bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Carefully pour through a fine sieve into a bowl, then discard solids.
  • Prepare croûtes while broth simmers:
  • Preheat oven to 300°F.
  • Heat a well-seasoned ridged grill pan over moderately high heat until hot. Brush bread with remaining 2 tablespoons oil, then grill on all sides until grill marks appear. Tear bread into rough 3-inch pieces and bake on a baking sheet in middle of oven until crisp outside but soft inside, about 10 minutes. Cool croûtes.
  • Heat butter in a 4-quart heavy saucepan over moderate heat until foam subsides, then cook white part of leek, stirring, until beginning to soften, about 2 minutes. Add fish, hot broth, and salt and bring to a simmer (fish will be cooked through). Remove from heat and stir in 1/2 cup rouille.
  • Put croûtes in soup plates and ladle soup over. Sprinkle with oregano and parsley and serve remaining rouille on the side.

BOUILLABAISSE



Bouillabaisse image

Make this classic French fish soup at a dinner party for friends and family. It's a challenge, but will make an impressive starter or main course

Provided by Barney Desmazery

Categories     Dinner, Fish Course, Lunch, Main course, Soup, Starter

Time 2h

Number Of Ingredients 29

1 leek, green top left whole, white finely sliced
small bunch fresh thyme
3 bay leaves
bunch parsley, stalks whole, leaves roughly chopped
2 strips of orange peel
1 mild red chilli
4 tbsp olive oil
2 onions, chopped
1 leek
1 fennel, fronds picked and reserved, fennel chopped
4 garlic cloves, minced
1 tbsp tomato purée
1 star anise
2 tbsp Pernod, optional, if you have it
4 large, ripe tomatoes, chopped
large pinch (⅓ tsp) saffron strands
1 ½l fish stock
100g potato, one peeled piece
1kg of filleted mixed Mediterranean fish, each fillet cut into large chunks. (We used a mix of red and grey mullet, monkfish, John Dory and gurnard)
300g mussels, optional
2 garlic cloves
1 small chunk of red chilli (optional)
small pinch saffron
1 piece of potato, cooked in the broth, (see above)
1 egg yolk
100ml olive oil
1 tbsp lemon juice
½ baguette, thinly sliced
1 tbsp olive oil

Steps:

  • To make the croutons heat oven to 200C/180C fan/gas 6. Lay the slices of bread on a flat baking tray in a single layer, drizzle with olive oil and bake for 15 mins until golden and crisp. Set aside - can be made a day ahead and kept in an airtight container.
  • Use a layer of the green part of the leek to wrap around and make a herb bundle with the thyme, bay, parsley stalks, orange peel and chilli. Tie everything together with kitchen string and set aside.
  • Heat the oil in a very large casserole dish or stock pot and throw in the onion, sliced leek and fennel and cook for about 10 mins until softened. Stir through the garlic and cook for 2 mins more, then add the herb bundle, tomato purée, star anise, Pernod if using, chopped tomatoes and saffron. Simmer and stir for a minute or two then pour over the fish stock. Season with salt and pepper, bring to a simmer, then add the piece of potato. Bubble everything gently for 30 mins until you have a thin tomatoey soup. When that piece of potato is on the brink of collapse, fish it out and set aside to make the rouille.
  • While the broth is simmering make the rouille by crushing the garlic, chilli and saffron with a pinch of salt in a mortar with a pestle. Mash in the cooked potato to make a sticky paste then whisk in the egg yolk and, very gradually, the olive oil until you make a mayonnaise-like sauce. Stir in the lemon juice and set aside.
  • Once the chunky tomato broth has cooked you have two options: for a rustic bouillabaisse, simply poach your fish in it along with the mussels, if you're using (just until they open) and serve. For a refined version, remove the herb bundle and star anise. Using a handheld or table-top blender, blitz the soup until smooth. Pass the soup through a sieve into a large, clean pan and bring to a gentle simmer. Starting with the densest fish, add the chunks to the broth and cook for 1 min before adding the next type. With the fish we used, the order was: monkfish, John Dory, grey mullet, snapper. When all the fish is in, scatter over the mussels, if using, and simmer everything for about 5 mins until just cooked and the mussels have opened.
  • Use a slotted spoon to carefully scoop the fish and mussels out onto a warmed serving platter, moisten with just a little broth and scatter over the chopped parsley. Bring everything to the table. Some people eat it as two courses, serving the broth with croutons and rouille first, then the fish spooned into the same bowl. Others simply serve it as a fish stew. Whichever way you choose the rouille is there to be stirred into the broth to thicken and give it a kick.

Nutrition Facts : Calories 608 calories, Fat 33 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 38 grams protein, Sodium 0.72 milligram of sodium

FISH SOUP WITH LEMON AIOLI



Fish Soup with Lemon Aioli image

This one-pot meal is inspired by the Provencal fish stew, bouillabaisse, and makes a lovely Sunday dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, finely chopped
2 baking potatoes, (8 ounces each), peeled and cut into 1/2-inch cubes
1 small bulb fennel, (about 10 ounces with stalks), trimmed, halved lengthwise, cored, and cut into 1/2-inch dice, fronds reserved for garnish (optional)
Coarse salt and ground pepper
1 cup dry white wine
1 bottle (8 ounces) clam juice
4 large egg yolks
1 pound skinless cod fillet, or other white fish, cut into 1 1/2-inch chunks
4 thick slices crusty bread, lightly toasted, for serving
Lemon Aioli, for serving

Steps:

  • In a large saucepan, heat oil over medium. Add onion, potatoes, and fennel; season with salt and pepper. Cook, stirring frequently, until onion has softened, about 10 minutes (do not allow vegetables to brown).
  • Add wine, increase heat to medium-high, and cook until liquid has nearly evaporated, 5 to 7 minutes.
  • Add clam juice and 3 cups water. Bring to a boil, then reduce to a simmer; cook until potatoes are tender, 10 to 12 minutes.
  • In a small bowl, whisk egg yolks. Whisking constantly, gradually ladle about 1 cup of hot liquid from saucepan into yolks; add mixture to pan. Add fish, and simmer gently until fish is opaque and soup is slightly thickened (do not boil), 4 to 5 minutes. Season with salt and pepper.
  • Ladle soup into serving bowls; garnish with fennel fronds, if desired. Spread toasted bread with Lemon Aioli, and serve alongside soup.

Nutrition Facts : Calories 485 g, Fat 13 g, Protein 30 g, SaturatedFat 2 g

FISH SOUP WITH AïOLI CROUTONS



Fish Soup with Aïoli Croutons image

Categories     Soup/Stew     Fish     Garlic     Tomato     Mayonnaise     Fennel     Leek     Carrot     White Wine     Winter     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 20

3/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
2 garlic cloves, minced
3/4 teaspoon hot pepper sauce
6 tablespoons olive oil
4 leeks (white and pale green parts only), sliced
2 carrots, cut into 1/2-inch pieces
1 fennel bulb, cut into 1/2-inch pieces
2 shallots, chopped
6 large garlic cloves, chopped
2 plum tomatoes, coarsely chopped
2 tablespoons tomato paste
1/2 teaspoon dried thyme
1/4 teaspoon saffron threads
1 1/2 cups dry white wine
5 cups (or more) chicken stock or canned low-salt chicken broth
3 pounds assorted fish fillets (such as sea bass, snapper, and orange roughy), cut into 2-inch pieces
1 French bread baguette, cut into 1/3-inch-thick slices, toasted
Chopped fresh parsley

Steps:

  • Whisk first 5 ingredients and 3 tablespoons oil in small bowl to blend. Season to taste with salt and pepper. (Aioli can be made 1 day ahead. Cover and refrigerate.)
  • Heat remaining 3 tablespoons oil in heavy large pot over medium heat. Add leeks, carrots, fennel, and shallots; sauté until golden brown, about 15 minutes. Add garlic and sauté 2 minutes. Mix in tomatoes, tomato paste, thyme, and saffron. Add wine and boil 5 minutes. Add 5 cups stock and bring to boil. Reduce heat and simmer 15 minutes to blend flavors. Add fish and simmer until fish is cooked through, about 5 minutes. Cool slightly.
  • Working in batches, puree soup in blender. Working in batches, strain soup through coarse sieve set over large bowl, pressing firmly to force as much of solids as possible through sieve. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  • Spread enough aioli over each toast to cover. Bring soup to simmer, thinning with more stock, if desired. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with parsley and serve.

FAST AND EASY FISH SOUP WITH GARLIC AIOLI



Fast and Easy Fish Soup With Garlic Aioli image

A very easy and basic fish soup with a spicy and creamy aioli sauce. Hearty and warming. Handed down and passed around for generations. Origin unknown but probably English.

Provided by Rich Eyre

Categories     Halibut

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

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)

Steps:

  • 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.

Nutrition Facts : Calories 333.2, Fat 14.7, SaturatedFat 8.1, Cholesterol 79.3, Sodium 1674.4, Carbohydrate 20.8, Fiber 2.6, Sugar 9.3, Protein 29.5

FISH SOUP PROVENCALE



Fish Soup Provencale image

Provided by Pierre Franey

Categories     dinner, lunch, one pot, soups and stews, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 18

1 pound nonoily fresh fish like monkfish, blackfish or tilefish, or any combination
2 tablespoons olive oil
1/2 cup finely chopped onions
1 cup chopped leeks, both white and green parts
1 tablespoon finely chopped garlic
1 medium sweet red pepper, cored, seeded and cut into small cubes
1 medium green pepper, cored, seeded and cut into small cubes
1 teaspoon saffron threads, loosely packed
1 cup white wine
1 cup canned crushed tomatoes
2 cups water
1 sprig fresh thyme or 1 teaspoon dried
1 bay leaf
1 teaspoon anise seed
1/4 teaspoon red pepper flakes
Salt and freshly ground white pepper to taste
1 pound mussels, well scrubbed
4 tablespoons finely chopped fresh basil or parsley

Steps:

  • Cut the fish into 1-inch cubes.
  • Heat the oil in a heavy casserole or skillet. Add the onions, leeks, garlic, red and green pepper and the saffron. Cook, stirring over medium high heat, until wilted.
  • Add the wine, canned tomatoes, water, thyme, bay leaf, anise seed, red pepper flakes and salt and pepper to taste. Bring to a boil and simmer for 10 minutes.
  • Add the fish and the mussels; stir gently; bring to a boil. Cover and simmer for 5 minutes. Check for seasoning. Remove the thyme and bay leaf. Make sure all the mussels are open. If not, cook a bit longer. Sprinkle with the basil and serve.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1342 milligrams, Sugar 7 grams

SAFFRON SEAFOOD SOUP WITH AIOLI



Saffron Seafood Soup With Aioli image

Provided by Moira Hodgson

Categories     one pot, main course

Time 35m

Yield 6 servings

Number Of Ingredients 14

1 1/2 pounds fish fillets (such as red snapper, cod or halibut)
1 pound medium shrimp
1 pound scallops
1/4 teaspoon saffron threads
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 carrot, chopped
1 celery stalk, chopped
6 cups fish stock or clam juice
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped Italian parsley
1 loaf French or Italian bread, sliced and toasted
Aioli (see recipe)

Steps:

  • Cut the fish fillets into inch-and-a-half pieces. Peel the shrimp; cut the scallops in half if they are large. Sprinkle the saffron threads into half a cup of water and set aside.
  • Meanwhile, heat the olive oil in a heavy casserole or stock pot. Saute the onion, garlic, carrot and chopped celery stalk until soft and golden. Add the fish stock or clam juice to the vegetables with the saffron water and cook, uncovered, for 10 minutes.
  • Add fish, scallops and shrimp and cook four to five minutes. Remove from heat, season with salt and pepper and sprinkle with parsley. Serve the stew in heated bowls, passing the bread and aioli separately.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 7 grams, Carbohydrate 34 grams, Fat 11 grams, Fiber 3 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1488 milligrams, Sugar 2 grams, TransFat 0 grams

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From github.com


MEDITERRANEAN FISH STEW WITH AIOLI | FRENCH BOURRIDE RECIPE
2020-07-31 Heat a large saute pan or stock pot with a medium-high heat and add in a generous 2 tbsp extra virgin olive oil, after 1 minute add in 1/2 onion finely diced, 2 stalks celery roughly diced and 3 cloves garlic finely minced, mix with the olive oil. After about 3 minutes and the onions are translucent, add in 6 baby new potatoes (cut into ...
From spainonafork.com


FISH SOUP WITH MATZO BALLS AND AIOLI RECIPE - FOOD REPUBLIC
2015-03-30 Fill a large skillet halfway with lightly salted water and bring to a boil over high heat. Use a large spoon to gently lay the matzo balls into the water in a single layer. Cover the pan and reduce the heat to medium-low. Cook until the matzo balls have expanded and are firm to the touch, approximately 45 to 50 minutes.
From foodrepublic.com


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