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Ingredients
Fish Soup with Leeks
- For the aioli
- 10 garlic cloves
- 1 egg yolk
- 1 tsp lemon juice
- 250 milliliters olive oil
- salt
- freshly ground peppers
- For the soup
- 1 bunch Soup vegetables (400 grams, such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 1 onion
- 1 garlic clove
- 1 Celery
- 4 Tbsps olive oil
- 700 milliliters white wine
- 2 bay leaves
- 5 Juniper berries
- 2 Star anise
- 500 grams Sea bass
- 500 grams Salmon
- 2 stalks Leeks
- 1 bunch small carrots (with greens)
For the aioli, peel garlic and finely chop. Mix egg yolks in a blender with lemon juice and garlic. Gradually add olive oil and blend little by little and then season with salt and pepper. Refrigerate until ready to serve.
For the soup, rinse soup vegetables, trim as needed and chop. Peel onion and garlic and dice. Rinse celery and chop. Heat olive oil in a saucepan and fry prepared vegetables, onion and garlic. Add white wine and 1 liter (approximately 32 ounces) of water and bring to a boil. Add bay leaves, juniper berries and star anise.
Cook over low temperature for about 30 minutes and season with salt and pepper. In the meantime rinse fish, pat dry with paper towel and cut up into bite size pieces. Rinse leeks, trim and slice. Rinse carrots, peel and trim so that a little remains of the greens.
Pour broth through a sieve into a second pot. Add leeks and carrots and cook for about 10 minutes. Add fish and cook for about 5 minutes.
Pour soup into soup bowls and serve with the aioli.