French Fish Soup with Garlic Bread
Ingredients
- For the soup
- 3 onions
- 3 Tbsps olive oil
- 1 Fennel
- 4 ripe Tomatoes
- 1 ⅕ liters fish stock
- 1 tsp thyme
- 1 tsp freshly chopped parsley
- 1 Tbsp oregano (for garnish)
- 1 bay leaf
- 1 sm can Saffron
- For the aioli
- 1 slice stale white bread
- 4 garlic cloves
- salt
- 1 egg yolk
- 250 milliliters olive oil
- 1 tsp lemon juice
- To finish
- freshly ground peppers
- 1 kilogram mixed fish fillets (e.g., red mullet, whiting, cod to taste)
- 12 Ciabatta (toasted)
Preparation steps
Peel the onions and cut into rings. Sweat them in hot oil in a soup pot until translucent. Rinse the fennel, discard the core, and cut into strips. Add fennel to the onions and sauté for a few minutes. Rinse, blanch, and peel the tomatoes. Cut tomatoes into small pieces and add to pot.
Add fish stock, herbs (except the oregano) and spices. Simmer for about 10 minutes. Soak the bread for the aioli in warm water and thoroughly squeeze dry. Peel and mash the garlic well with a little salt. Mix the bread with the garlic and the egg yolk.
Whisk the oil in a thin stream into the egg mixture until a mayonnaise-like paste is formed. Season with lemon juice, salt, and pepper. Season the soup again.
Rinse the fish, pat dry and cut into bite-sized pieces. Add fish to the soup. Bring soup to a boil briefly to cook fish. Serve immediately garnished with oregano and slices of toasted French bread spread with the rich aioli.
