French Fish Soup
Ingredients
- For the soup
- 2 kilograms Fresh scraps
- 4 Beefsteak tomato
- 2 stalks Leeks
- 2 stalks Celery
- 2 garlic cloves
- 1 organic lemon
- 1 bay leaf
- 1 sprig thyme
- salt
- 1 tsp white peppercorns
- 1 kilogram mixed fish fillets (red mullet, whiting, lotte; cut into bite-size pieces)
- 300 grams crude shrimp
- For the aioli
- 1 slice day-old white bread
- 4 garlic cloves
- 1 tsp lemon juice
- 1 tsp Tomato paste
- 1 egg yolk
- salt
- freshly ground peppers
- 250 milliliters olive oil
Preparation steps
For the soup: Rinse trimmings and place in a large pot. Add 2 liters (approximately 8 cups) of water. Dice tomatoes. Rinse leeks. Rinse and trim celery. Peel garlic cloves. Peel and thinly slice lemon. Combine all ingredients in the pot and add bay leaf, thyme, 1 teaspoon salt and peppercorns. Bring to a boil and simmer over low heat for about 30 minutes. Remove from heat and pour through a sieve.
Juice lemon and drizzle juice onto fish. Season fish with salt. Peel shrimp and drizzle with lemon juice. Boil stock and add shrimp and fish, then season to taste.
Serve slices of baguette with aioli it.
For the aioli: Soak bread in warm water. Peel garlic and crush with a little salt. Squeeze out bread and combine with garlic, tomato paste and egg yolk. Whisk in oil . Season with lemon juice, salt and pepper.
Ladle soup into bowls and serve with bread spread with aioli.
