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Home > Recipes > With Classic Seafood Stock
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Mediterranean Fish Soup with Quick Aļoli
(with Garlic Mayonnaise)
Serves 4 generously
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Our fragrant saffron-scented soup is nice and garlicky. It'll transport you to southern France after your first spoonful. We take a shortcut for the aļoli garnish, using a ready-made mayonnaise. Stir it into the soup before eating.
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Ingredients:
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- 3 T. (45 mL) extra-virgin olive oil
- 1 c. (250 mL) chopped onion
- 1 T. (15 mL) finely chopped garlic + 2 large cloves garlic, blanched and blotted dry
- ½ t. (3 mL) saffron threads
- 1½ oz. (45 g.) Glace de
Fruits de Mer Gold®
- 4 c. (1 L) hot water
- 1 c. (250 mL) dry white wine
- 2 T. (30 mL) tomato paste
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- 1 t. (5 mL) dried thyme leaves
- 1 lb. (454 g.) boiling potatoes, peeled and cut into ½-inch (1.3 cm) cubes
- ½ c. (125 mL) chopped flat-leaf parsley + a few leaves to garnish
- 2 lb. (900 g) firm white-fleshed fish cut in 1-inch (2.5 cm) chunks
- Salt and freshly ground black pepper to taste
- ½ c. (125 mL) high quality prepared mayonnaise
- 8 thin slices French baguette, lightly toasted
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Heat 2 T. (30 mL) of the olive oil in a deep casserole over medium-high heat. Add onion and sauté until wilted then stir in garlic. Add ½ of the saffron to diluted GGlace de Fruits de Mer Gold®, and pour into casserole along with white wine. Stir in tomato paste and thyme leaves. Bring mixture to a boil, then adjust heat to medium. Add potato cubes, and cook until almost tender, about 12 to 15 minutes. Stir in parsley and fish, and cook until fish is opaque, about 5 minutes. Turn off heat. Prepare aļoli: Dissolve remaining saffron in 1 T.
(15 mL) of the hot stock. Combine blanched garlic, dissolved saffron and broth, and remaining 1 T.
(15 mL) of olive oil in an electric blender, and purée until smooth. Add mayonnaise and salt to taste. Ladle soup into large, flat bowls. Add 2 toasts to each bowl and top each with a spoonful of aļoli. Pass remaining sauce at table. Serve at once.
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