A delicate white fish soup, swirled with garlic mayonnaise . Its similar to bourride from the French Riviera and i found it in Claudia Roden’s ” Med: A Cookbook”.
Ingredients
- 1 large onion chopped
- 2 tbsp olive oil
- 8 garlic cloves 6 finely chopped and 2 crushed
- a good pinch saffron threads
- 2 litres fish stock use 3 fish stockpots
- 100 ml dry white wine
- 800 g new potatoes peeled and cut into 1.5cm slices
- 1 tsp fennel seeds
- strips of peel from ½ orange
- 800 g skinless fish fillets such as hake or monkfish
- 200 ml good-quality mayonnaise
- Juice of ½ lemon
- a good pinch chilli pepper plus extra to serve
- 4 tbsp chopped flat leaf parsley
- salt and black pepper
Servings:
Instructions
- In a wide pan, fry the onion in the oil over low heat, stirring occasionally, for 5 minutes until it begins to soften. Add the chopped garlic and stir for 2 minutes until it just begins to colour.
- Stir in the saffron and pour in the fish stock and the wine, then put in the potatoes, fennel seeds and orange peel and season with salt and pepper. Simmer, covered, for 20–25 minutes until the potatoes are tender.
- Ten minutes before you are ready to serve, remove the orange peel and put in the fish. Cook, covered, over low heat for 4–10 minutes, depending on the fish and the thickness of the fillets, until the fish becomes opaque and the flesh begins to flake when you cut into it with a pointed knife. Break the fillets into pieces.
- In a jug, beat the mayonnaise with the lemon juice, the crushed garlic and a pinch of chilli.
- Just before serving, add a ladleful or two of the hot stock into the mayonnaise mixture and beat it in, then gently stir into the simmering soup. Heat through but do not let it boil or the mayonnaise will curdle.
- Serve sprinkled with parsley and pass round some chilli for anyone who would like to add more.
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