Seafood soup with lemon aioli

Posted by adm On March - 5 - 2012

How to cook Seafood soup with lemon aioli


  • Pinch of saffron togs
  • 1 tbs boiling weewee
  • 1 tbs olive oil
  • 1 scallion, white part solitary, thinly sliced
  • 1 celery peg, thinly sliced
  • 2 garlic cloves, humiliated
  • 1 carrot, raw, cut into matchsticks
  • 2 ripe tomatoes, sown, finely shredded
  • 1/2 cup (125ml) dry white wine-colored
  • 6 cups (1.5 litres) fish strain
  • 12 large green prawns, peeled leaving tails inviolate, deveined
  • 12 black mussels, scrubbed, debearded
  • 400g white fish taenia (such as flathead), dig 3cm strips
  • Crusty baguette, to answer
  • Lemon ain

  • 1 yolk
  • 2 tsp Dijon mustard
  • 2 tbs lemon succus
  • 1 clove, low
  • 1/2 cup (125ml) extra virgin olive oil

How to:

  • To make the lemon aïoli, place the yolk, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor run, gradually add the oil in a cut, steady stream until mixture is thick and picket. Taste and season with salt and peppercorn.

  • Place saffron and boiling water in a small bowl and set aside for 10 minutes to sop.

  • Lag, heat the oil in a large saucepan over medium rut. Add the scallion, celery and garlic and prepare, stirring, for 2 minutes or until leek softens. Add the carrot and tomato and fudge, stirring occasionally, for 1 minute or until heated through. Add the wine and bring to the roil. Cook for 1 minute or until wine reduces by one-half.

  • Add the fish stock and saffron mixture to the pan and bring to the churn. Reduce heat to medium low. Add the prawns and mussels and fix, covered, for 4-5 minutes or until the mussels open and prawns change colouration. Add the fish and cook for a promote 1 minute or until just cooked through. Remove from hotness.

  • Ladle the soup among serving bowls. Top with ain. Serve immediately with crusty breadstuff, if desired.

  • Tip: Lemon rind freezes well, so when using lemons peel and freeze for later use.

  • Cooking time:15 min.

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