Fish Soup with Lemon Aioli
by Peter Berley
Fish Stock
Makes 1 quart
2-3 pounds fish bones, from non oily white fish
2 quarts water
1 medium onion chopped
1 fennel bulb chopped
1 small stalk celery, chopped
1 medium carrot, chopped
½ cup sliced mushrooms
1 sprig dill or thyme
- Soak the fish bones in cold salted water for 15 minutes to cleanse them.
- Drain the bones and place the in a pan with water, bring to a bentle simmer and cook for 20-25 minutes. Strain through s fine sieve and discard the bones.
- Return the broth to the pan and add the vegetables and herbs. Simmer 30-45 minutes longer or until reduced to half it’s volume. Strain and use or freeze.
Fish Soup
Serves 4-6
3 tablespoons olive oil
White of 1-2 leeks, roughly chopped
2 stalks celery, thinly sliced
1 bulb fennel, thinly sliced
2 cloves garlic, chopped
1 2-3 inch strip orange peel
1 14-oz can plum tomatoes, roughly chopped
Pinch of red pepper flakes
2 sprigs fresh thyme
2 bay leaves
4 cups fish stock
2 cups water
½ cup dry white wine
2 pounds firm white fish fillet ( such as haddock, cod, or hake)
1 recipe Aioli
Thinly sliced baguette, lightly toasted and rubbed with garlic
- Saute the leeks, celery, fennel and garlic in oil over medium heat for 10 minutes.
- Add the orange peel, tomato, red pepper flakes, saffron thyme and bay leaves, and stock. Boil gently for 10 minutes.
- Add the fish and simmer gently for 3-4 minutes until cooked through
- Carefully lift the fish and vegetables to a warm serving bowl, cover and keep warm
- Boil the broth with 1 tablespoon olive oil until it has concentrated and flavorful.
- Pour the broth over the fish and vegetables and serve accompanied by ailoli plenty of rustic bread.
Lemon Aioli
1/2 cup neutral oil, such as grape seed, canola, or sunflower
1/2 cup extra-virgin olive oil
1 large egg yolk, at room temperature
2 garlic clove, mashed or grated on a micro plane
1 teaspoon Dijon mustard
1 teaspoon sea salt or kosher salt, or to taste
1-2 tablespoon freshly squeezed lemon juice or to taste
Freshly ground black pepper
1. In a bottle with a small enough mouth that your thumb will cover the opening (such as a beer bottle), shake together the canola and olive oils to mix.
2. Anchor a heavy mixing bowl on the counter by placing it on top of a coiled, slightly damp kitchen towel. In the bowl, whisk together the egg yolk, garlic, mustard, and salt.
3. Whisking this mixture constantly with one hand, dribble in the oil drop by drop. Continue until the egg starts to thicken. Gradually increase the flow of oil and drizzle until it has all been completely incorporated. You will have a thick, glossy mayonnaise. Whisk in the lemon juice, taste, and season with salt and pepper
