Reviews (1) Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 05/31/2014 This is a brilliant, simple recipe -- one of the best soups I have ever made. The aoili toast is not necessary, but what is key is a really good fruity white wine with a nice acidity to it. I added more wine than in the recipe, and it was delicious. I used the leftover egg whites to make pavlova, which made a perfect dessert the next day.
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Gallery Fish Soup with Lemon Aioli Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Fish Soup with Lemon Aioli
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Gallery
Fish Soup with Lemon Aioli
Fish Soup with Lemon Aioli
Fish Soup with Lemon Aioli
Recipe Summary prep: 30 mins total: 45 mins Servings: 4
Recipe Summary
prep: 30 mins total: 45 mins
Servings: 4
prep: 30 mins
total: 45 mins
prep:
30 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 05/31/2014 This is a brilliant, simple recipe -- one of the best soups I have ever made. The aoili toast is not necessary, but what is key is a really good fruity white wine with a nice acidity to it. I added more wine than in the recipe, and it was delicious. I used the leftover egg whites to make pavlova, which made a perfect dessert the next day.
Reviews (1)
Add Rating & Review 1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
1 Ratings 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 05/31/2014 This is a brilliant, simple recipe -- one of the best soups I have ever made. The aoili toast is not necessary, but what is key is a really good fruity white wine with a nice acidity to it. I added more wine than in the recipe, and it was delicious. I used the leftover egg whites to make pavlova, which made a perfect dessert the next day.Martha Stewart Member
Rating: 5 stars 05/31/2014
This is a brilliant, simple recipe – one of the best soups I have ever made. The aoili toast is not necessary, but what is key is a really good fruity white wine with a nice acidity to it. I added more wine than in the recipe, and it was delicious. I used the leftover egg whites to make pavlova, which made a perfect dessert the next day.
Rating: 5 stars
All Reviews for Fish Soup with Lemon Aioli
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fish Soup with Lemon Aioli
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
