Favorite fish soup with saffron and aioli

This is one of my favorite dishes!! You can serve it when you have guests over (they will love it!) or have it for dinner on a Thursday just because it’s so simple to prepare. This is a recipe my mother gave to me and I can promise you, I have used it when still dating my husband and it was a success. 😉 The aioli is delicious with fish and some bread on the side, but it’s optional.

Ingredients (4 pers): 

  • 1/2 leek
  • 1/2 onion
  • 1 tbs butter
  • 1 pressad garlic clove
  • 1 pkt (0.5g) saffron
  • 1 1/2 tsp tomato puree
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 cup dry white wine
  • 3/4 cup water
  • 3/4 cup cream (or half milk, half cream)
  • 1/2 cup creme fraiche
  • 2 fish or vegetable bullion cubes
  • 0.8 lb cod
  • 0.6 lb salmon
  • 0.6 lb shrimps

Aioli

  • 1 tsp Dijon mustard
  • 1 tsp vinegar
  • 2 yolks
  • 3/4 cup rapeseed oil
  • 2 pressed garlic cloves
  • salt and lemon

Start with chopping the leek and the onion into pieces. Heat a pan and pan-fry the onion, leek and a pressed garlic clove in butter. Make sure the onions are just getting soft, not getting any colour. Add the saffron into the pan.

Thereafter, add the tomato puree, salt, thyme and basil. Then add the wine, water, cream and creme fraiche and make sure all ingredients are mixed together. Add the bullion cubs and let it now simmer/boil on low effect for 15 minutes.

Chop the cod and salmon in to max. 0.5 inches cubes. Add into the pan and let it simmer for another 7 minutes. Just before serving, add the shrimps in the pan for them to get warm (not cooked). Garnish the soup with some fresh thyme or basil.

Aioli

Make sure all ingredients have room temperature. Mix mustard, vinegar and the yolks in a bowl. Add the oil by dripping it slowly (!) in to the bowl and at the same time stirring intensively. Stir until all oil is in the bowl. The aioli should now have a thick and smooth texture. Enrich your aioli by adding the pressed garlic cloves, salt and lemon juice.

Serve the fish soup with aioli and fresh bread.

Smaklig måltid!

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My table mat is from Swedish “Svenskt Tenn”, plates from Danish “Royal Copenhagen” and wine glasses from Finnish “Ittala”.

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