Save 20% now through June 2, 2012. 
Print Recipe
Mediterranean Fish Soup with Quick Aïoli
Description
Our fragrant, saffron-scented soup is nice and garlicky. It will transport you to southern France with your first spoonful. We take a shortcut for the aïoli garnish, using a ready-made mayonnaise. Stir it into the soup before serving.Ingredients
Serves
4 generously
- 3 tablespoons olive oil, divided
- 1 cup chopped onion
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon saffron threads, divided
- 1 1/2 ounces Glace de Fruits de Mer Gold® dissolved in 4 cups hot water (Fumet de Poisson Gold® may also be used)
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme leaves
- 1 pound boiling potatoes, peeled and cut into ½-inch cubes
- 1/2 cup chopped fresh parsley, plus a few leaves for a garnish
- 2 pounds firm, white-fleshed fish cut in 1-inch chunks
- Salt and freshly ground black pepper
- 2 large cloves garlic, blanched in boiling water for 5 minutes and blotted dry
- 1/2 cup quality prepared mayonnaise
- 8 thin slices French bread, lightly toasted
Methods/steps
- To make the soup: Heat 2 tablespoons of the olive oil in a large, heavy pan over medium heat. Add the onion and sauté until it is wilted, then stir in the garlic.
- Add half of the saffron to the diluted Glace de Fruits de Mer Gold®, and pour the mixture into the pan along with the white wine. Stir in the tomato paste and thyme leaves. Increase the heat to medium-high, bring the soup to a boil, then adjust the heat back to medium. Add the potato cubes, and cook until almost tender, about 12 to 15 minutes.
- Stir in the parsley and fish and cook until the fish is opaque, about 5 minutes. Turn off the heat and season to taste with salt and pepper.
- To prepare the aïoli: In a small bowl, dissolve remaining saffron in 1 tablespoon of the hot soup. Combine the blanched garlic, dissolved saffron and broth, and remaining 1 tablespoon of olive oil in an electric blender, and purée until smooth. Add the mayonnaise and salt to taste.
- Ladle the soup into large, shallow bowls. Add 2 toasts to each bowl and top each with a spoonful of aïoli. Garnish with parsley leaves. Pass the remaining aïoli at the table.
Additional Tips
Wine Pairing: Sauvignon Blanc or a dry Rosé.