After making that shrimp stock earlier today I was all ready to make a delicious fish soup when Erik got home! I think the trick of those French-inspired fish soups, the ones that come with a spoonful of aioli on top, is that they have fresh squeezed orange juice in them. That is what gives them that certain flavor that is so delicious, so don’t skip it even if you are a bit sceptical! Lots of different fishes will work in this recipe; pollock, grouper, cod, halibut, or a mix.
Fish soup with cherry tomatoes
1 lb (500 g) fish, in cubes
5 medium potatoes (optional)
2 yellow onions chopped
1 small fennel (or 1 tsp fennel seeds), chopped
1 lb (500 g) whole cherry tomatoes, skinned (either from a can or skin them in boiling water)
5 cups shrimp stock, or fish stock
1/2 lbs 200 g shrimp, peeled
3 tbs thyme, basil, chervil, chopped
1 tsp white pepper
1 tsp salt
1 garlic clove
1 orange, squeezed
1 bunch parsley, chopped
- Sauté the fennel, potatoes, yellow onion, and garlic in a dutch oven.
- Add the can of cherry tomatoes with its juice. Add the stock and the thyme, basil, chervil, salt, and white pepper. If you are skinning your own cherry tomatoes you will need to add more stock liquid since you won’t have the tomato juice from the can, so add another cup or so of the stock. Boil for 20 minutes.
- Add the fish and allow to simmer for 5-10 minutes. If raw, add the shrimp.
- Remove from stove. If cooked, add the shrimp now. Squeeze in the juice from the orange, add the chopped parsley and a dollop of aioli. Serve.
3 egg yolks
3 tablespoons rape seed oil, or sunflower oil
1 cup extra-virgin olive oil
2 tsp fresh lemon juice, or to taste
1/2 teaspoon Dijon mustard
2-3 garlic cloves, peeled and mashed
1/2 tsp finishing salt
black pepper, to taste
- Press the garlic with the salt, blend in all ingredients except the two oils.
- Slowly, drop by drop, add the oils until a mayonnaise is formed.