Katarina's Fish Soup with Aioli
Here is a dish where you can use wine both in it and to drink with it.
- 1 large onions, chopped
- 2 inches of leek, finely sliced
- 2 tbsps. olive oil
- 4 garlic cloves, crushed
- ½ oz. saffron
- 1 cup water
- 1 cup Viognier or Sauvignon Blanc wine
- 1 cup heavy cream
- 4 tomatoes, chopped (you can also use a can of crushed tomatoes)
- Tomato paste, ½ tube
- fish stock cube (Knorr or similar)
- 1 1/2 pounds fresh salmon, halibut, cod or similar fish, cleaned and diced in inch big cubes
- 1 tsp thyme
- 1tsp. basil
- Salt and pepper
- Aioli for serving
Chop the onions, slice the leek and crush the garlic cloves. Pour olive oil in a large stockpot on medium-low heat, add the onions and leek. Cook until the onion is translucent and soft. Dissolve the fish stock cube in hot water (you can heat the water in the micro wave) and add it plus the tomatoes, tomato paste, garlic, saffron and wine. Heat it up and season with salt, pepper, thyme and basil. Finally you bring it to boil and add the fish and let it simmer approx. 5 minutes.
Serve with fresh bread and aioli. You can buy the aioli or make it
- 2 egg yolks
- 1-2 tsps. lemon juice
- 1 cup olive oil
- 2-3 garlic cloves, pressed
- ½ tsp. salt
Whip the egg yolks and lemon juice. Add olive oil slowly, in a thin stream while whisking heavily or use a food processor, but make sure you add the olive oil slowly. Season with garlic and salt.
This recipe makes 4 servings.