Seafood soup with lemon aioli

Seafood soup with lemon aioli


Bring out your favourite drop for this delicious dish that makes makes olive oil a star ingredient.

The ingredient of Seafood soup with lemon aioli

  1. Pinch of saffron threads
  2. 1 tbsp boiling water
  3. 1 tbsp olive oil
  4. 1 leek, white part only, thinly sliced
  5. 1 celery stick, thinly sliced
  6. 2 garlic cloves, crushed
  7. 1 carrot, peeled, cut into matchsticks
  8. 2 ripe tomatoes, seeded, finely chopped
  9. 1/2 cup (125ml) dry white wine
  10. 6 cups (1.5 litres) fish stock
  11. 12 large green prawns, peeled leaving tails intact, deveined
  12. 12 black mussels, scrubbed, debearded
  13. 400g white fish fillet (such as flathead), cut into 3cm strips
  14. Crusty baguette, to serve
  15. 1 egg yolk
  16. 2 tsp Dijon mustard
  17. 2 tbsp lemon juice
  18. 1 garlic clove, crushed
  19. 1/2 cup (125ml) extra virgin olive oil

The instruction how to make Seafood soup with lemon aioli

  1. To make the lemon au00efoli, place the egg yolk, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper.
  2. Place saffron and boiling water in a small bowl and set aside for 10 minutes to soak.
  3. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leek, celery and garlic and cook, stirring, for 2 minutes or until leek softens. Add the carrot and tomato and cook, stirring occasionally, for 1 minute or until heated through. Add the wine and bring to the boil. Cook for 1 minute or until wine reduces by half.
  4. Add the fish stock and saffron mixture to the pan and bring to the boil. Reduce heat to medium low. Add the prawns and mussels and cook, covered, for 4-5 minutes or until the mussels open and prawns change colour. Add the fish and cook for a further 1 minute or until just cooked through. Remove from heat.
  5. Ladle the soup among serving bowls. Top with aioli. Serve immediately with crusty bread, if desired.

Nutritions of Seafood soup with lemon aioli

calories: 613.274 calories
calories: 40 grams fat
calories: 7 grams saturated fat
calories: 9 grams carbohydrates
calories: 6 grams sugar
calories: 51 grams protein
calories: 2231.59 milligrams sodium
calories: NutritionInformation


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